Kale and Eggs Benedict

1 tbsp butter
1 garlic clove
2 ounces raw kale
1 egg
1 tbsp coconut cream Pinch sea salt
Black pepper


  1. Melt 1 tablespoon of butter in a small skillet.
  2. Smash 1 peeled garlic clove and add it to the skillet. Let it cook for about a minute.
  3. Add 2 ounces of raw baby kale, washed and trimmed from stems to the skillet. Cover with a lid and cook for about 5 minutes, stirring occasionally. Remove from the skillet and keep warm.
  4. While that’s cooking, separate one egg into two bowls. Add one whole egg to the egg white bowl.
  5. Add another tablespoon of butter to the skillet and fry the egg and egg white mixture until the desired doneness.
  6. To start the sauce, melt 2 tablespoons of butter with 1 tablespoon of coconut cream.
  7. In a small food processor, add the egg yolk, a pinch of salt, and a good grating of fresh black pepper. Process egg yolk and slowly add the butter/coconut cream mix to incorporate until a smooth cream is formed.
  8. To serve, cover the plate with your cooked kale, add the fried egg on top, and then add as much hollandaise sauce as you desire.

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