This is a great alternative to everyone’s favorite brunch item! Deconstructed Eggs Benedict Salad, a lighter version with all the “things” and flavors; english muffin croutons, diced ham, jammy eggs, greens and a Hollandaise-like dressing are all on board.
Eggs Benedict Salad
Serves 4
Croutons and Salad
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
Dressing
1 large egg yolk (or sub 1 tbsp. of dijon)
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
1 sprig fresh dill, leaves chopped
- 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 exactly 7 minutes to create the perfect jammy eggs. 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. Adapted from: Food Network
