Kale and Eggs Benedict with Nourishing Hollandaise Sauce, a different take on the classic breakfast dish. The delicious flavor of butter permeates this dish and the raw egg yolk provides a boost of nutrition from the start of the day!

Ingredients

• 2 fresh organic (better pastured) eggs
• 2 ounces of raw organic baby kale, washed and trimmed from stems
• 1 clove organic garlic, peeled
• 4 tablespoons of butter
• 1 tablespoon coconut cream
• Celtic sea salt
• freshly ground black pepper

Instructions

1. Melt 1 tablespoon of butter in a small skillet
2. Smash the garlic clove and add it to the skillet
3. After about a minute add the kale, it should be still wet from the wash
4. Cover with a lid and cook for 5 minutes stirring occasionally
5. Remove the kale from the skillet and keep warm.
6. In the meantime separate one of the egg yolks form the white
7. Break the other egg and add it to the first egg white
8. Now add another tablespoon of butter to the skillet
9. Fry the egg with the extra egg wite until desired doneness.
10. In the meantime melt the remaining butter with the coconut cream.
11. In a small food processor add the egg yolk, a pinch of salt and a good grating of fresh black pepper
12. Start processing the egg, then very slowly add the butter/cream mix
13. (most food processors have a small hole in the top to enable you to do this)
14. Mix until a smooth cream is formed
15. Now put the kale in a warmed plate, add the fried egg on top and then add as much hollandaise sauce as you desire.
16. Serve immediately!