Kale and Tomato Eggs Benedict

• 2 tablespoons light mayonnaise
• 2 teaspoons whole grain mustard
• 1 teaspoon lemon juice
• Pinch cayenne pepper
• 1/4 cup white vinegar
• 1 tablespoon olive oil
• 2 ounces Canadian bacon, cut into small chunks
• 1 shallot, thinly sliced
• 8 cups petite kale or baby spinach
• Freshly ground black pepper
• 2 whole wheat English muffins, split
• 1 large ripe tomato, cut into 4 slices
• 4 large eggs
• Copyright 2012 Television Food Network, G.P. All rights reserved.

1. For the hollandaise sauce:
2. Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined.
3. Scrape out and set aside.
4. For the eggs benedict:
5. Fill a wide pot with about 3 inches of water.
6. And the vinegar and bring to a low simmer.
7. Heat the oil in a large nonstick skillet.
8. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes.
9. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes.
10. Season with pepper.
11. Set aside and keep warm.
12. Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes.
13. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute.
14. Top each muffin with the Canadian bacon-kale mixture.
15. Crack each egg into a mug and slip into the simmering water.
16. Cook until the whites are at desired doneness, 3 to 5 minutes.
17. Remove with a slotted spoon and place on each benedict.
18. Drizzle with hollandaise and serve.

light mayonnaise, grain mustard, lemon juice, cayenne pepper, white vinegar, olive oil, bacon, shallot, petite kale, freshly ground black pepper, whole wheat english muffins, tomato, eggs, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/kale-and-tomato-eggs-benedict-recipe.html (may not work)