(Healthier) Bacon, Kale and Roasted Tomato Eggs Benedict

1. To a blender, add light mayonnaise, water, mustard, lemon juice and cayenne pepper. Blend until smooth and combined. 2. Heat oven to 400 degrees F. In a medium skillet over medium heat, cook bacon strips until crispy. Transfer to a paper towel-lined plate to drain. 3. On a rimmed baking sheet, toss chopped kale leaves in olive oil and salt and pepper to taste; spread around so baking sheet is lightly coated with any excess oil. Place kale along with tomato slices on baking sheet in a single layer. Roast 10 to 15 minutes until tomatoes are soft and kale is crispy and browned on the edges. 4. Top each slice of toasted bread with a slice of bacon, a slice of tomato, some kale leaves and a poached egg. Drizzle sauce on top and season with more salt and pepper to taste, if desired.