Kale and Tomato Eggs Benedict with Berries

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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

2 cups berries (such as raspberry, blueberry or blackberry)

Four 6-ounce glasses reduced-fat milk