Eggs Benedict Salad
Eggs Benedict is that dish you really only eat at brunch or breakfast at a restaurant. I think it’s because there’s a bit of work involved in making the hollandaise which can sometime be tricky if you’re not patient in slowly adding the melted butter. And then don’t even get me started on poaching the eggs. That’s a whole other ordeal. I wanted to simplify that entire process though with this Eggs Benedict Salad.
This is a great Mother’s Day, Easter, or weekend brunch dish that you can whip out when you want to impress. Of course, if you’re looking for more eggs benedict inspiration, you can try this casserole or this blt version that I happen to really love.
Eggs Benedict Salad
This Eggs Benedict Salad is the perfect breakfast or brunch dish to make on Mother's Day, your next potluck, a family gathering or just any day of the week!
Servings: 6
Equipment
- Baking sheet
- Skillet
- Saucepan
- Large serving bowl
Ingredients
Salad:
- 3 thick-cut English muffins cubed
- 3 tablespoons olive oil
- Kosher salt and black pepper to taste
- 6 ounces 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
- Kosher salt and coarse black pepper to taste
- paprika for garnish
Instructions
- Preheat oven to 400°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!
