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Kale and Tomato Eggs Benedict

30 mins to make • Serves 4

Meat

2 oz Canadian bacon

Produce

8 cups Kale or baby spinach, petite
1 Shallot
1 Tomato, cut into 4 slices, large ripe

Refrigerated

4 Eggs, large

Condiments

1 tsp Lemon juice
2 tbsp Mayonnaise, light
2 tsp Mustard, whole grain

Baking & Spices

1 Black pepper, Freshly ground
1 Pinch Cayenne pepper

Oils & Vinegars

1 tbsp Olive oil
1/4 cup White vinegar

Bread & Baked Goods

2 English muffins, whole wheat
Food Network
Food Network • 7 weeks ago

A healthy (and zesty!) spin on a classic: Kale and Tomato Eggs Benedict

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