Kale and Eggs Benedict with Nourishing Hollandaise Sauce

Ingredients

2 servings Egg better pastured) eggs

2 oz Kale washed and trimmed from stems

1 clove Garlic peeled

1 dash Salt

Steps

1 Melt 1 tablespoon of butter in a small skillet
2 Smash the garlic clove and add it to the skillet
3 After about a minute add the kale, it should be still wet from the wash
4 Cover with a lid and cook for 5 minutes stirring occasionally
5 Remove the kale from the skillet and keep warm.
6 In the meantime separate one of the egg yolks form the white
7 Break the other egg and add it to the first egg white
8 Now add another tablespoon of butter to the skillet
9 Fry the egg with the extra egg wite until desired doneness.
10 In the meantime melt the remaining butter with the coconut cream.
11 In a small food processor add the egg yolk, a pinch of salt and a good grating of fresh black pepper
12 Start processing the egg, then very slowly add the butter/cream mix
13 (most food processors have a small hole in the top to enable you to do this)
14 Mix until a smooth cream is formed
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 Serve immediately!