Best Twisted Eggs Benedict Salad Recipes

EGGS BENEDICT BREAKFAST SALAD

Eggs Benedict Breakfast Salad image

This high-protein, low-calorie salad has everything that makes eggs Benedict a breakfast favorite -- including a creamy lemon dressing that stands in for hollandaise sauce. It's super satisfying and a really great way to start your day. Pair it with a big mug of Earl Grey tea.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon white wine vinegar, plus more for poaching the eggs
3 tablespoons olive oil
1/2 small onion, chopped
5 ounces Canadian bacon, cut into 1/4-inch strips
Kosher salt and freshly ground black pepper
Zest and juice of 1/2 lemon
2 tablespoons plain low-fat yogurt
5 ounces mixed greens (about 8 cups)
1/2 cup red and yellow grape tomatoes, halved
2 whole-grain English muffins
4 large eggs

Steps:

Fill a large wide pot with about 3 inches of water and a hefty splash of vinegar. Bring to a low simmer.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet. Add the onions, bacon, a pinch of salt and a few grinds of pepper, and cook, stirring frequently, until the onion and the bacon are browned in spots, about 5 minutes. Remove from the heat and let cool.
Put the remaining 2 tablespoons oil and the 1 tablespoon vinegar, the lemon zest and juice, yogurt, 1 tablespoon water and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake well to combine. (The dressing can be made a day ahead; shake well before serving.)
Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl. Add salt to taste. Divide among 4 salad bowls.
Toast the English muffins and cut each in half.
Crack 1 egg into a small bowl. Swirl the simmering water, then gently slide the egg into it. Repeat with the remaining eggs. Cook until the whites are set and the yolks are still runny, 3 to 4 minutes. Remove the eggs with a slotted spoon and place 1 on top of each salad. Garnish each salad with 2 English muffin pieces and a few grinds of pepper.

Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 205 milligrams, Sodium 830 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams

EGGS BENEDICT SALAD WITH DILL HOLLANDAISE DRESSING

Eggs Benedict Salad with Dill Hollandaise Dressing image

Provided by Molly Yeh

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 thick English muffins, chopped into cubes
6 slices Canadian bacon (about 4 ounces)
4 large eggs
8 ounces mixed greens (about 12 cups)
1/4 red onion, thinly sliced
Kosher salt and freshly ground pepper
1 large egg yolk
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
1 sprig fresh dill, leaves chopped
Kosher salt and freshly ground pepper

Steps:

Make the croutons: Preheat the oven to 400 degrees F. Spread out the English muffin cubes on a baking sheet and bake for 15 minutes or so, until they reach your desired crispiness.
Cook the Canadian bacon in a large skillet over medium-high heat until browned, about 6 minutes per side; remove from the skillet and chop into 1/2-inch pieces.
Bring a large pot of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer them to an ice bath to cool, then peel them.
Make the salad: Place the greens, red onion, croutons, bacon and eggs on a platter or individual plates. Slice the eggs in half and place on top. Sprinkle everything with salt and pepper.
Make the dressing: Whisk the egg yolk and lemon juice in a large bowl, then gradually drizzle in the melted butter and olive oil, whisking constantly until thickened and smooth. Stir in the dill and season with salt and pepper. Dress the salad to your liking!