Eggs Benedict Salad
 
Prep time
Cook time
Total time
 
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!
Author:
Serves: 6 to 8 servings
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
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
Adapted from Food Network Magazine
Recipe by The Candid Appetite at http://www.thecandidappetite.com/eggs-benedict-salad/