Healthy Feta Eggs Benedict with Sautéed Kale
![Healthy Feta Eggs Benedict with Sautéed Kale](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2021/08/Feta-Eggs-benedict-1.jpg?fit=1280%2C1137&ssl=1)
I see recipes for Eggs Benedict all the time, but the overwhelming amount of butter usually sends me running. When I saw a recipe for a yogurt sauce with the addition of sautéed vegetables I knew I had to try it. I used kale but you could use spinach. I ate this over cloud bread and cabbage grilled cheese steaks. Both were delicious!
Ingredients:
Feta Sauce-
2 ounces feta crumbled
½ cup plain nonfat Greek yogurt
½ teaspoon paprika
Sautéed Greens
4 cups spinach or kale
2 cloves garlic minced
Juice of ½ lemon
Olive oil spray
4 large eggs
Serve on cloud bread, cabbage steaks, toast, etc…
Directions:
- Mix feta, yogurt, and paprika in a small bowl. Refrigerate until ready to serve.
- Add kale/spinach to a nonstick pan sprayed with olive oil spray. Cook on medium mixing often.
- Add garlic and lemon juice.
- Add 2 inches of water to a large saucepan. Cover and bring to a boil.
- Crack eggs over a small bowl one at a time. Gently pour eggs into boiling water. Cook each egg for 2-3 minutes until whites are firm but the yolks are still runny.
- Use a slotted spoon to remove eggs from the pan. Use a paper towel or dish towel to remove excess water.
- To serve add sautéed greens, poached egg, and yogurt sauce over bread.
- Enjoy!
![](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2021/08/eggs-benedict-no-sauce.jpg?resize=1024%2C768&ssl=1)
![](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2021/08/feta-eggs-benedict-on-cloud-bread.jpg?resize=1024%2C768&ssl=1)