Eggs benedict salad
Indulge in a delectable Eggs Benedict Salad bursting with vibrant flavors, creamy hollandaise drizzle, and perfectly poached eggs. A classic brunch delight!
Ingredients:
- 5 thin prosciutto slices
- 3 tablespoons extra-virgin olive oil
- 5 teaspoons white balsamic vinegar or white wine vinegar
- 10 cups coarsely torn frisée (about 2 large heads; 260g total)
- 1 1/4 cups frozen shelled edamame (soybeans), thawed (about 230g)(soybeans), thawed (about 8 ounces)
- 8 radishes, trimmed, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 teaspoon coarse kosher salt
- 4 large eggs
- 2 large egg yolks
- 3 tablespoons fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1/8 teaspoon coarse kosher salt
- Pinch of ground white pepper
Instructions:
- Preheat the oven to 400°F. Place prosciutto slices in a single layer on a baking sheet with edges. Bake until the prosciutto becomes crispy, approximately 12 minutes. Take the prosciutto out of the oven and let it cool on the sheet. Break it into small pieces.
- Mix olive oil and vinegar in a small bowl to make the vinaigrette. Season with salt and pepper. Combine the following 4 ingredients in a large bowl.
- Prepare a large bowl filled with cold water. Fill a large skillet with water, about 1 1/2 inches deep. Add 1 teaspoon of coarse salt and bring it to a simmer. Crack 1 egg into each of 4 custard cups or small bowls, ensuring the yolks remain intact. Carefully slide the eggs into the simmering water. Cook until the egg whites are set, which usually takes around 2 minutes. Using a slotted spoon, transfer one egg at a time to the bowl with cold water. Keep the skillet with water for later use. This step can be prepared ahead of time. The prosciutto, vinaigrette, salad, and eggs can be made 4 hours in advance. Cover the prosciutto, salad, and bowl with eggs separately and chill. Leave the vinaigrette at room temperature; give it a quick whisk before using.
- Whisk 2 egg yolks and lemon juice in a medium metal bowl. Slowly whisk in the melted butter. Place the bowl over a medium saucepan with gently simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly until the mixture thickens and an instant-read thermometer shows 140°F for 3 minutes, which should take about 5 minutes in total. Remove the bowl from the water and whisk in the remaining 3 ingredients. Keep it covered to maintain warmth.
- Mix the salad with the vinaigrette. Divide it among plates and sprinkle with the prosciutto. Bring the skillet with water to a boil. Using a slotted spoon, carefully return the poached eggs back into the skillet and cook until heated through, around 1 minute. Using a slotted spoon, distribute the eggs among the salads. Drizzle with hollandaise sauce.
Summary:
- Calories: 2043 kcal
- Fat: 177 g
- Protein: 75 g
- Carbs: 50 g
- Potassium: 2965 mg
- Magnesium: 290 mg