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)
Preparation
Heat oven to 400° F. In small bowl, mix mayonnaise, mustard and lemon juice; set aside.
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.
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.
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.
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.
