Better Eggs Benedict

I was in the mood for a hearty, eggy breakfast. I wanted to keep the vegetables in there, but I didn't want to do another vegetable pancake today. I scavenged my refrigerator and inspiration hit... Eggs Benedict!

A breakfast of Eggs Benedict was always a treat growing up. It has everything going for it: salty, chewy, crunchy, creamy and slightly tart. The version I was accustomed to also had a lot of processed ingredients, nitrates and preservatives. I knew I could do better.

I had leftover grain-free buns from the other day, eggs (of course), a bunch of random vegetables and condiments. So I hit up ol' Chef Google for help...

 I may have dislocated my shoulder while patting myself on the back this morning, but it was totally worth it!
This version starts with a toasted grain-free bun, chewy/salty kale strips, and a poached egg topped with a super easy Hollandaise sauce...

Not sure if I'm more proud of the meal or of the photo. I actually took that pic with my phone! Yay me!

You'll need:
Grain-free bun

• recipe posted on 2/18/14
• Slice in half lengthwise and grill cut side down in a skillet with a little butter or ghee
• Place on plate toasted side up

Kale Strips

• 2-3 kale leaves. Washed. Stems removed. Torn into large pieces (about 3 per leaf)
• 1 tsp Olive oil (or your preference)- massage into kale until each piece is thoroughly coated
• Place kale on plate in single layer. Sprinkle with salt, pepper and paprika.
• Microwave for 2 minutes. Check for doneness (want chewy with crisp edges). Can continue cooking in 30 second intervals until you reach desired level.
• Place kale strips on top of toasted buns

***Hollandaise Sauce:

• 2 Tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1 tsp Dijon Mustard
• 1 tablespoon melted butter

Mix until combined and set aside. You can microwave this briefly if you want a warmer sauce.

Poached eggs

• Add about 3/4" water to the skillet used for toasting the buns. 
• Add a splash of white vinegar to the water (the acid helps to bind the protein in the egg white)
• Bring to a simmer over medium heat.
• You can crack an egg directly into the simmering vinegar/water, but the edges will end up wispy. For a beautiful, circular poached egg, here is the trick: Crack you egg into a separate bowl. Stir the vinegar water around the perimeter of the pan to get a whirlpool effect. Pour the egg from the bowl into the center of the whirlpool. The water will carry the edges of the egg around, forming a beautiful circle. (I tried to cook both eggs at once. My first was perfect. The second was a little wonky, but still tasted good)
• Continue to simmer until the entire egg white is opaque. Yolk will be runny.
• Remove with slotted spoon and place on top of kale.

Spoon Hollandaise sauce over eggs. Finish with a light sprinkle of paprika.

If you don't/can't eat dairy, I found another Hollandaise sauce recipe that looks just as simple. I haven't tried it, so you'll have to let me know what you think:

For the mock hollandaise:
1/2 cup mayonnaise 
1/2 teaspoon Dijon mustard 
4 teaspoons fresh lemon juice, or to taste
2 tablespoons melted ghee
Kosher salt and cayenne pepper, to taste

Whisk together