Eggs Benedict Breakfast Salad2017-04-03
- Yield : 4 servings
- Cook Time : 25m
- Ready In : 30m
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This information is per serving.
Saturated Fat4 grams
- 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
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 vinegar, 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.