Eggs Benedict - Knight Style

We bought kale and eggs at the Barton Creek Farmers' Market on Saturday.  No better use than breakfast Sunday morning!  I also used my home-made mustard vinaigrette.  I don't know who, specifically, to thank for this one, but, now when we have an "empty" mustard bottle, I add a little olive oil, some vinegar (any flavor...whatever floats your boat at the moment), and shake, shake, shake!  The concoction grabs every last bit of mustard in the bottle and makes a very yummy sauce which can be used on salads, spread on a sandwich or...substituted for the hollendase sauce on our Eggs Benedict!