Ree lightens up eggs Benedict by nixing the English muffins and adding completely poached eggs to a bed of kale, then topping it with homemade hollandaise sauce!
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Lower Carbohydrate Kale Eggs Benedict
RECIPE THANKS TO REE DRUMMOND
Level: Easy
Overall: 40 minutes
Active: 40 minutes
Yield: 4 servings

Components

Cajun Hollandaise:

3 big egg yolks
Juice of half a lemon
Pinch of salt
2 sticks (1 cup) salted butter, melted (and hot!).
1 tablespoon Creole or other grainy mustard.
1/2 teaspoon cayenne pepper.
Pinch of freshly ground black pepper.

Eggs Benedict:.

4 big eggs.
6 slices thick-cut bacon.
2 garlic cloves, minced.
2 bunches routine (curly) kale, stems removed, leaves torn.
Kosher salt and freshly ground black pepper.
Pinch of crushed red pepper flakes.
1 teaspoon white vinegar.

Directions.

First, make the hollandaise: Add the egg yolks to a mixer with the lemon juice and a pinch of salt. Mix on high for 30 seconds, until absolutely blended. Change the blender speed to low and gradually drizzle in the hot melted butter. The sauce will start to get really thick. Add the mustard, black pepper and cayenne and mix till combined. If it becomes too thick to mix, squeeze in the juice of the other half of the lemon and attempt again. Put the cover on the blender and keep warm.

Split the eggs into separate little ramekins. Set aside.

In a big nonstick skillet, prepare the bacon over medium-high heat, turning up until crisp. Eliminate from the skillet and drain on a paper-towel-lined plate. Pour off the grease, minimize the heat to medium-low and add the garlic. Stir and cook for 30 seconds, taking care not to burn the garlic. Include the kale, sprinkle with salt, pepper and red pepper flakes. Prepare for about 3 minutes, until the kale is wilted. Set aside and keep warm.

To poach the eggs, boil 2 quarts of water in a medium pan over medium-high heat. Add a pinch of salt and the vinegar. Use a metal spoon to carefully stir a vigorous "whirlpool" in the water. Instantly drop 2 of the eggs into the center of the whirlpool and let them prepare for about 3 minutes for a soft yolk. Utilize a slotted spoon to thoroughly raise the eggs out of the water. Carefully shake the spoon and check the doneness. If they are too soft, return them to the water for 45 seconds. Repeat with the other eggs. Drain on a paper-towel-lined plate.

Put a few of the kale in a cool pile on 4 plates. Top with bacon, then place the eggs on top of the bacon.

Pour on the hollandaise and serve!

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Ree Drummond's Lower Carb Eggs Benedict with Blender Hollandaise|The Pioneer Female|Food Network.