To make a delicious Eggs Benedict with Fried Kale, start by toasting fresh bread until it’s golden brown. Next, prepare your hollandaise sauce by emulsifying egg yolks, lemon juice, and melted butter over a double boiler until thick and creamy. For the kale, sauté it in a hot pan with a bit of olive oil, garlic, and a pinch of salt until it is crispy, which should add a delightful texture and earthy flavor to the dish. Poach eggs to your preferred doneness, with runny yolks serving as a classic choice for Eggs Benedict. Assemble your dish by placing a layer of fried kale on each muffin half, topping it with a poached egg, and drizzling generously with the velvety hollandaise sauce. The combination of the crisp kale with the classic components of Eggs Benedict will create a symphony of flavors and textures that’s sure to impress.