Eggs Benedict, But Make It a Salad

Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight.

eggs benedict salad
Twisted Eggs Benedict Salad
Twisted Eggs Benedict Salad
Servings Prep Time Cook Time
8servings 20min. 20min.
Servings Prep Time
8servings 20min.
Cook Time
20min.
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus, fennel and ham; sauté until vegetables are crisp and tender, about 8 minutes. Cool for 3 minutes.
  2. Toss vegetable mixture with salad blend, peppers and green onions. Whisk together mustard, vinegar, salt, pepper and remaining oil until smooth.
  3. In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, one 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.
  4. Meanwhile, toss salad with dressing. Divide salad among eight plates. Using a slotted spoon, remove eggs from water; place one on top of each salad.
Recipe Notes

Nutrition facts per 1 cup (salad with 1 egg): 199 calories, 13g fat (3g saturated fat), 200mg cholesterol, 710mg sodium, 5g carbohydrate (3g sugars, 2g fibre), 14g protein.