TWISTED EGGS BENEDICT SALAD
Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus, fennel and ham; saute until vegetables are crisp-tender, about 8 minutes. Cool 3 minutes., Toss vegetable mixture with salad blend, peppers and green onions. Whisk together mustard, vinegar, salt, pepper and remaining oil until smooth., In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, 1 at a time, into a small bowl; slip eggs into water. Poach, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes., Meanwhile, toss salad with dressing. Divide salad among 8 plates. Using a slotted spoon, remove eggs from water; place 1 on top of each salad.
Nutrition Facts : Calories 199 calories, Fat 13g fat (3g saturated fat), Cholesterol 200mg cholesterol, Sodium 710mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
EGGS BENEDICT BREAKFAST SALAD
This high-protein, low-calorie salad has everything that makes eggs Benedict a breakfast favorite -- including a creamy lemon dressing that stands in for hollandaise sauce. It's super satisfying and a really great way to start your day. Pair it with a big mug of Earl Grey tea.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 1 tablespoon vinegar, the 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.
Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 205 milligrams, Sodium 830 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams
EGGS BENEDICT SALAD WITH DILL HOLLANDAISE DRESSING
Steps:
- 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 7 minutes. 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. Dress the salad to your liking!
EGGS BENEDICT SALAD
It's the classic brunch dish-in salad form. Frisée, edamame, radishes, and red onions are sprinkled with prosciutto, then topped with a poached egg and hollandaise.
Provided by Jill Silverman Hough
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Arrange prosciutto slices in single layer on rimmed baking sheet. Bake until prosciutto is crisp, about 12 minutes. Remove prosciutto from oven; let cool on sheet. Coarsely crumble.
- Whisk oil and vinegar in small bowl for vinaigrette. Season with salt and pepper. Combine next 4 ingredients in large bowl.
- Fill another large bowl with cold water. Pour enough water into large skillet to reach depth of 11/2 inches. Add 1 teaspoon coarse salt; bring to simmer. Crack 1 egg into each of 4 custard cups or small bowls, keeping yolks intact. Gently slide eggs into simmering water. Cook just until whites are set, about 2 minutes. Using slotted spoon, transfer 1 egg at a time to prepared bowl with cold water. Reserve skillet with water. do ahead Prosciutto, vinaigrette, salad, and eggs can be made 4 hours ahead. Cover prosciutto, salad, and bowl with eggs separately; chill. Let vinaigrette stand at room temperature; rewhisk before using.
- Whisk 2 egg yolks and lemon juice in medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water; whisk in last 3 ingredients. Cover to keep warm.
- Toss salad with vinaigrette. Divide among plates; sprinkle with prosciutto. Bring skillet with water to boil. Using slotted spoon, slide poached eggs back into skillet; cook until heated through, about 1 minute. Using slotted spoon, divide eggs among salads. Drizzle with hollandaise.
EGGS BENEDICT CASSEROLE
Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.
Provided by alycimo
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h10m
Yield 10
Number Of Ingredients 12
Steps:
- Spray 9x13-inch baking dish with cooking spray.
- Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
- Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle casserole with paprika; cover with aluminum foil.
- Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
- Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g
EGG SALAD WITH A TWIST
I was challenged to an Egg Salad "Cook Off" by another Zaar chef. So here is my recipe. It's a little saucy so if you want it less saucy just add less of the Mayo and olive juice. You can eat this on crackers or as a sandwich. It's very easy to make. Since olive juice has salt in it, I did not add more salt to the recipe. I have a sensitivity to pepper so I did not add that either. You can add both if you want to. Prep time includes the time for boiling the eggs. Cook time is refrigeration time. Times are approximate.
Provided by AuntWoofieWoof
Categories Lunch/Snacks
Time 1h30m
Yield 1 cup
Number Of Ingredients 6
Steps:
- For best results in making the eggs easier to peel follow these instructions:.
- Place the eggs in a small saucepan and cover with cold water.
- Place the pan on the stove and bring to a boil.
- As soon as the water comes to a boil remove it from the burner and set it aside.
- Let the eggs sit in the pan of water for 10 minutes.
- Drain water from the pan and put ice cubes on the eggs.
- Fill with cold water and let the eggs set until cool enough to handle.
- Crack and peel eggs under cold running water and place in a bowl.
- Chop the eggs.
- Add the chopped green onions and olives and mix well.
- In a small bowl or cup, mix the Mayo, horseradish sauce and olive juice.
- Pour over the egg mixture and mix well.
- Refrigerate for one hour before serving to allow the flavors to meld together.
- Serve on crackers or as a sandwich.
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EGGS BENEDICT SALAD RECIPE - JUSTIN CHAPPLE | FOOD & WINE
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- Preheat the oven to 350°. Spread the English muffins on a baking sheet and toast for about 7 minutes, until golden. Let cool.
- Meanwhile, bring a large, deep skillet of water to a simmer. One at a time, crack the eggs into a small bowl, then gently slide them into the skillet. Poach over moderately low heat until the whites are set and the yolks are runny, 4 to 5 minutes. Using a slotted spoon, transfer the poached eggs to a plate.
- In a large bowl, whisk the yogurt with the olive oil, mustard, lemon zest and lemon juice. Season the dressing with salt and pepper. Add the mixed greens, radicchio, ham, chives and croutons and toss to coat. Transfer to plates and top with the poached eggs. Sprinkle with pepper and serve right away.
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