Veggie Benedict Recipe
two poached eggs and sauteed kale, house made hollandaise, served over Bloom Bakery's toasted challah bread; add sausage $5/add bacon $5/add steak $9
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Hollandaise Sauce
In a small saucepan, melt the butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly drizzle the melted butter into the yolk mixture while continuously whisking until thickened. Set aside.
Sauté the Kale
In a skillet, heat a tablespoon of olive oil over medium heat. Add the kale and sauté for 3-4 minutes until wilted. Season with salt and black pepper to taste.
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar (optional). Crack the eggs into a small bowl, then gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
Toast the Challah Bread
While the eggs are poaching, toast the challah bread slices until golden brown.
Assemble the Veggie Benedict
Place the toasted challah on a plate, top with sautéed kale, and carefully place the poached eggs on top. Drizzle with hollandaise sauce and season with additional black pepper if desired.
