A lighter eggs Benedict: poached eggs on a toasted English muffin with cream cheese, wilted kale, tomato, and a balsamic vinegar drizzle instead of hollandaise.
I gave up on hollandaise on a Tuesday morning when I did not have butter, lemons, or the patience to stand over a double boiler before coffee. What I had was cream cheese, kale, tomatoes, and eggs. I spread the cream cheese on a toasted English muffin where the hollandaise would normally go, wilted the kale with olive oil, poached the eggs, and drizzled balsamic vinegar over the top. It was not eggs Benedict. It was something better for a weekday.
The cream cheese melts slightly on the warm muffin and does the job of the sauce: it gives every bite something rich and creamy to land on — closer to a sauce than you’d expect from cream cheese. The kale is wilted just enough to lose its raw edge. The balsamic vinegar over the poached egg is not traditional, but the acidity does what lemon in hollandaise would do. It wakes up the yolk.
How to Make a Healthy Eggs Benedict
Toast, Spread, Layer
Split and toast the English muffin. Spread cream cheese on both halves while they are still warm. Layer thick tomato slices on the cream cheese. Add the wilted kale on top of the tomatoes.
For the kale: toss chopped kale in a pan with olive oil, salt, and pepper for about a minute until it wilts but still has colour. Do not cook it down to mush.
Poach the Eggs
Bring a pan of water to a gentle simmer. Crack each egg into a small bowl, then slide it into the water. Cook for 3-4 minutes for a runny yolk. Lift out with a slotted spoon and drain briefly on a paper towel.
Place the poached egg on top of the kale stack. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Eat immediately while the yolk is still liquid.
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Eggs Benedict with Cream Cheese and Kale
Total Time: 10 minutes
Yield: Serves 1
Diet: Omnivore
Description
A lighter take on the classic Eggs Benedict, featuring wilted kale and fresh herbs for a vibrant twist. Perfect for a weekend brunch.
Instructions
- Toast the English muffin.
- Heat a small amount of water in an egg poaching pan until simmering.
- Grease the egg cups in the pan.
- Gently break eggs into 2 of the egg cups.
- Divide the kale mixture amongst the remaining egg cups.
- Cover the pan and steam for 3 minutes or until eggs reach desired doneness.
- Spread cream cheese over the English muffins.
- Layer cooked kale on top of the cream cheese.
- Place slices of tomatoes over the kale.
- Add the eggs.
- Salt and pepper to taste.
- Drizzle olive oil and balsamic vinegar over the eggs.
- Sprinkle chopped herbs over the top.
Notes
- For perfectly poached eggs, ensure the water is gently simmering, not boiling.
- To reduce prep time, chop the kale and measure out the cream cheese the night before.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in a microwave or toaster oven.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 15
- Cholesterol: 300
Frequently Asked Questions
Is this actually eggs Benedict?
Not in the traditional sense. There is no hollandaise, no Canadian bacon. It uses the same base (poached egg on a toasted English muffin) and replaces the rich components with lighter ones. It is inspired by Benedict, not a copy of it.
Can I use a different green?
Spinach, arugula, or watercress all work in place of kale. Spinach wilts fastest and is mildest. Arugula adds peppery bite. Kale has the most body and holds its texture best under the egg.
Can I use regular vinegar instead of balsamic?
White wine vinegar or apple cider vinegar work but taste sharper. Balsamic has a sweetness that balances the tangy cream cheese and rich yolk. It is not just for decoration.