Ready to put your farmerstand treasures to great use? Try this new spin on eggs benedict with a kicky mustard-mayo sauce.

Calling all chefs! Do you have a great recipe that utilizes farm fresh produce? Please share it with us, and it could appear in our next newsletter! Include in the comments or email to kate.cebik@commongroundct.org.

Healthy-Kale-and-Tomato-Eggs-BenedictEquipment: Blender

Mustard-Hollandaise Sauce:
2 tablespoons light mayonnaise
2 teaspoons whole grain mustard
1 teaspoon lemon juice
Pinch cayenne pepper

Eggs Benedict:
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

For the hollandaise sauce:

Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.

For the eggs benedict:

Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.

Heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm.

Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each muffin with the Canadian bacon-kale mixture.

Crack each egg into a mug and slip into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each benedict. Drizzle with hollandaise and serve.

Recipe courtesy of Food Network Kitchens