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Eggs Florentine with Kale
Eggs Florentine with Kale
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Prep Time:
30 minutes
Total Time:
30 minutes
Elevate your morning with a nutritious twist on Eggs Florentine featuring kale and a zesty Dijon sauce.
Ingredients:
  • 2 tablespoons fat-free mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 1 bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
  • 1/4 teaspoon salt
  • 2 light English muffins, split
  • 4 slices reduced-sodium deli ham (from 10-oz container)
  • 4 eggs
  • 2 tablespoons water
  • 1/4 cup shredded Monterey Jack cheese (1 oz)
Instructions:
  • Preheat oven to 400°F. Combine mayonnaise, mustard, and lemon juice in a small bowl; set aside.
  • Heat oil in a large nonstick skillet over medium-high heat. Sauté onions for 5 minutes until soft. Add garlic and sauté for 30 seconds until fragrant. Stir in kale, salt, and pepper, cooking for an additional 5 minutes until wilted. Reduce heat to low, then mix in mustard mixture and cover to keep warm.
  • Lay English muffin halves on a baking sheet; top each with a slice of ham. Bake for 5 to 8 minutes until muffins are lightly toasted and ham is heated through.
  • Preheat an 8-inch nonstick skillet over medium-high heat. Gently crack the eggs into the pan to keep the yolks intact. Once the egg edges have firmed up, pour water around the edges, cover the pan, and simmer on low for 1 to 2 minutes until the whites are cooked through but the yolks remain runny.
  • Place a half of an English muffin on each plate. Carefully transfer the poached egg on top of the ham on each muffin. Spoon the kale mixture over the eggs and finish by sprinkling with cheese.

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