Eggs benedict salad
Indulge in the unique blend of flavors with this delectable Eggs Benedict salad. Enjoy the classic taste of perfectly poached eggs, crispy bacon, and creamy hollandaise dressing. Perfect for a satisfying meal or side dish.
Ingredients:
- 2 English muffins, split and torn into bite-size pieces
- 8 large eggs
- 1/4 cup yogurt
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons Dijon mustard
- 1/8 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
- Kosher salt
- Pepper
- 140g mixed baby greens
- 1/2 head of radicchio, torn into bite-size pieces
- 110g thinly sliced ham, torn into bite-size pieces
- 1/3 cup snipped chives
Instructions:
- Preheat your oven to 350°. Place the English muffins on a baking sheet and bake for approximately 7 minutes, until they turn golden brown. Allow them to cool down.
- In the meantime, heat a large, deep skillet with water until it simmers. Crack the eggs individually into a small bowl, then carefully drop them into the skillet. Cook them over low to medium heat until the egg whites are set and the yolks are still runny, which should take about 4 to 5 minutes. Use a slotted spoon to remove the poached eggs onto a plate.
- In a big bowl, combine the yogurt with olive oil, mustard, lemon zest, and lemon juice. Season the mixture with salt and pepper. Add the mixed greens, radicchio, ham, chives, and croutons, then toss everything together until well coated. Divide the salad onto plates and place the poached eggs on top. Finish off with a sprinkle of pepper and serve immediately.
Summary:
- Calories: 1468 kcal
- Fat: 94 g
- Protein: 86 g
- Carbs: 72 g
- Potassium: 1763 mg
- Magnesium: 172 mg