I created this recipe as a hearty brunch dish, with a nod to my Canadian roots -- maple syrup, Canadian bacon and sharp cheddar cheese bring up the flavor of winter kale on flaky puff pastry. A touch of balsamic adds a little tanginess, and it's all topped with whole baked eggs (yolks still runny, of course) which coat everything in yummy rich goodness. Perfect for a cold Sunday winter morning!

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