Ingredients
8 slices Canadian bacon
2 teaspoons olive oil
1/2cup chopped onion
2bags (10 oz each) frozen chopped kale, thawed, squeezed to drain
1/2teaspoon smoked paprika
1/2teaspoon salt
8eggs
1/4teaspoon freshly ground pepper
1package (0.9 oz) hollandaise sauce mix
1cup milk
1/4cup butter or margarine
4English muffins, split, toasted
Chopped green onions, if desired
Steps
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange Canadian bacon in single layer.
2.In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 4 to 5 minutes, stirring occasionally, until tender. Stir in kale, paprika and 1/4 teaspoon of the salt. Cook 2 to 3 minutes, stirring frequently, until thoroughly heated. Spoon kale mixture onto each bacon slice.
3.With spoon, make indentation in kale mixture. Break eggs, one at a time, into custard cup or small glass bowl; carefully slide egg into bed of kale. Sprinkle eggs with pepper and remaining 1/4 teaspoon salt.
4.Bake uncovered 15 to 17 minutes or until yolks and whites are firm, not runny.
5.Meanwhile, make hollandaise sauce as directed on package, using milk and butter. Top each toasted English muffin half with 1 egg-kale-bacon stack. Drizzle each with tablespoons warm hollandaise sauce. Sprinkle with green onions.
From:bettycrocker
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