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Eggs Florentine with Kale

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Try this healthy spin on Eggs Florentine with kale and a tangy Dijon mustard sauce. It is a great way to start your day.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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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
  • 1/4 teaspoon pepper
  • 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)

Steps

  • 1
    Heat oven to 400° F. In small bowl, mix mayonnaise, mustard and lemon juice; set aside.
  • 2
    In 10-inch nonstick skillet, heat oil until hot. Add onion; cook about 5 minutes, stirring frequently, until soft. Add garlic; cook and stir about 30 seconds or until fragrant. Add kale, salt and pepper; cook and stir about 5 minutes or until wilted. Reduce heat to low; stir in mustard mixture. Cover to keep warm.
  • 3
    Place English muffin halves on ungreased cookie sheet; top each with ham slice. Bake 5 to 8 minutes or until muffins are slightly toasted and ham is warm.
  • 4
    Heat 8-inch nonstick skillet over medium-high heat. Carefully crack eggs into pan to avoid breaking the yolks. Once edges of eggs have set, pour water around outside edges of eggs; cover pan. Reduce heat to low; cook 1 to 2 minutes or until whites are set and water has evaporated, but yolks are still soft.
  • 5
    To serve, place 1 English muffin half on each plate. Using slotted spoon, transfer egg to top of ham on each. Top with kale mixture. Sprinkle with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    This quick-cooking method for the eggs takes just a few minutes--but poached eggs would work great with this recipe as well.
  • tip 2
    Kale can be found year-round in the produce section of the supermarket.

Nutrition

250 Calories, 11g Total Fat, 16g Protein, 22g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
200mg
67%
Sodium
600mg
25%
Potassium
410mg
12%
Total Carbohydrate
22g
7%
Dietary Fiber
5g
23%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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