As you can see with this post, and the one earlier in the week, we’re on an Eggs Benedict kick. That’s because it happens to be my mom’s favorite breakfast/brunch dish and Mother’s Day is coming up fast. I wanted to make sure you had some options on what to make this Sunday, just in case you’re anything like me and usually wait until the last minute to plan things out. The best part about this dish, however, is that it’s great any time of the year, not just for Mother’s Day. This Eggs Benedict Salad is featured on this week’s episode of Married and Hungry and I hope you all enjoy it! If you haven’t had a chance to see the episode, make sure you go give it a watch!
You can’t have a salad without croutons, in my humble opinion, and so I think it’s most important to start with that step first. Place the English muffin cubes onto a baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Give them a toss to evenly combine and shake onto an even layer. Bake until golden brown and crisp, about 15 minutes. Make sure to give them a toss about halfway through baking.
**Note: I’m using English muffins here for two reasons. The first obvious reason is because Eggs benedict of course are made with English muffins, but also because they don’t get super crunchy where they’ll break a tooth, but rather they get crispy and are perfect in this salad!**
Set a large skillet over medium heat with the remaining tablespoon olive oil. Once hot, add the Canadian bacon and stir, cooking until browned, about 4 to 6 minutes. Set aside and allow to cool.
**Note: Canadian Bacon here in the US is what is referred to as back bacon. It’s fully cooked right out of the package and so we’re just looking to brown it here and warm it through slightly. I don’t know why in America it’s referred to as Canadian bacon but if you have some insight, I’d love to know!**
Bring a medium pot of water to a boil and then carefully lower in the eggs. Cook for exactly 7 minutes and then using a slotted spoon, remove the eggs from the boiling water and then immediately place in an ice bath. Once cooled, carefully peel the eggs and set aside until ready to assemble the salad.
**Tip: It’s very important that you cook the eggs for exactly 7-minutes so that the yolk isn’t fully cooked through and it’s still jammy in the center. That’s what gives the salad that “poached egg” look and taste without actually poaching a bunch of eggs!**
To make the dressing, whisk the egg yolk and lemon juice in a large bowl until combined. Slowly drizzle in the melted butter and olive oil, while whisking constantly until thick and smooth.
**Tip: The egg in the dressing mimics the egg in a hollandaise sauce, but if you’re skeptical about consuming raw egg in the dressing, you can sub it for a tablespoon of dijon mustard! You won’t get that same flavor profile but it’ll get the job done!**
Stir in the dill and season with salt pepper and a pinch of paprika. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed.
To assemble the salad, place the greens in a very large bowl. Add about half of the dressing and toss until the greens are evenly dressed. Transfer onto a large serving platter.
**Tip: Whenever I’m assembling a large salad like this, one that has so many toppings and components to it, I always like to dress the greens themselves first with a bit of the dressing. This ensures that the lettuce is perfectly seasoned, and not just the top of the salad.**
Then arrange the croutons, bacon, shallot, and radishes on top. Slice the eggs in half and arrange on top of the salad as well. There’s no right order to this, just pile it on as you see fit. You can also assemble the salads onto individual serving plates instead of one large platter.
Drizzle the top with the as much of the remaining dressing as desired (you can also just leave it on the side and have your guests drizzle some more on themselves). Garnish with fresh chives, dill and a pinch or two of paprika.
Whether you’re in need of a Mother’s Day brunch recipe for this Sunday or you’re just looking for a hearty dish to make for your next weekend breakfast or brunch menu, I hope you’ll give this Eggs Benedict Salad a try. I think it’s easier than making the traditional dish and much tastier. Don’t forget about that casserole as well!
Eggs Benedict Salad
Ingredients
Salad:
- 3 thick-cut English muffins cubed
- 3 tablespoons olive oil
- salt and pepper to taste
- 1 6-ounce package Canadian bacon, diced
- 4 large eggs
- 8 ounces mixed greens
- 1 small shallot thinly sliced
- 3 radishes thinly sliced
- 2 tablespoons sliced fresh chives for garnish
- 1 tablespoon fresh dill for garnish
Dressing:
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter melted
- ¼ cup olive oil
- ¼ teaspoon chopped fresh dill
- salt and pepper to taste
- paprika for garnish
Instructions
- Preheat oven to 400 degrees F.
- Place the English muffin cubes onto a baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Give them a toss to evenly combine and shake onto an even layer. Bake until golden brown and crisp, about 15 minutes. Make sure to give them a toss about halfway through baking.
- Set a large skillet over medium heat with the remaining tablespoon olive oil. Once hot, add the Canadian bacon and stir, cooking until browned, about 4 to 6 minutes. Set aside and allow to cool.
- Bring a medium pot of water to a boil and then carefully lower in the eggs. Cook for exactly 7 minutes and then using a slotted spoon, remove the eggs from the boiling water and then immediately place in an ice bath. Once cooled, carefully peel the eggs and set aside until ready to assemble the salad.
- To make the dressing, whisk the egg yolk and lemon juice in a large bowl until combined. Slowly drizzle in the melted butter and olive oil, while whisking constantly until thick and smooth. Stir in the dill and season with salt pepper and a pinch of paprika.
- To assemble the salad, place the greens in a very large bowl. Add about half of the dressing and toss until the greens are evenly dressed. Transfer onto a large serving platter. Then arrange the croutons, bacon, shallot, and radishes on top. Slice the eggs in half and arrange on top of the salad as well. Drizzle the top with the as much of the remaining dressing as desired. Garnish with chives, dill and paprika. Enjoy!
Notes
