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Kale and Eggs Benedict with Nourishing Hollandaise Sauce
25 minutes
Appetizers & Snacks
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612 cal/serving
thenourishedcaveman.com
Ingredients
  1. 2servings (≈100gestimated from: Egg, whole, raw, fresh [large] - DUPE/5: Duplicate of Seq = 5) Egg better pastured) eggs
  2. 2oz (56.7goz → g) Kale washed and trimmed from stems
  3. 1clove (≈3gestimated from: Garlic, raw [clove]) Garlic peeled
  4. 4tbsp (≈56.8gestimated from: Butter, salted [tbsp]) Butter, Salted
  5. 1tbsp (≈15gestimated from: Nuts, coconut milk, canned (liquid expressed from grated meat and water) [tbsp]) Coconut Milk
  6. 1dash (≈0.4gestimated from: Salt, table [dash]) Salt
  7. 1pinch (≈0.1gestimated from: Spices, pepper, black [tbsp, ground]) Black Pepper
Steps
  1. 1 Melt 1 tablespoon of butter in a small skillet
  2. 2 Smash the garlic clove and add it to the skillet
  3. 3 After about a minute add the kale, it should be still wet from the wash
  4. 4 Cover with a lid and cook for 5 minutes stirring occasionally
  5. 5 Remove the kale from the skillet and keep warm.
  6. 6 In the meantime separate one of the egg yolks form the white
  7. 7 Break the other egg and add it to the first egg white
  8. 8 Now add another tablespoon of butter to the skillet
  9. 9 Fry the egg with the extra egg wite until desired doneness.
  10. 10 In the meantime melt the remaining butter with the coconut cream.
  11. 11 In a small food processor add the egg yolk, a pinch of salt and a good grating of fresh black pepper
  12. 12 Start processing the egg, then very slowly add the butter/cream mix
  13. 13 (most food processors have a small hole in the top to enable you to do this)
  14. 14 Mix until a smooth cream is formed
  15. 15 Now put the kale in a warmed plate, add the fried egg on top and then add as much hollandaise sauce as you desire.
  16. 16 Serve immediately!
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