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
Twisted Eggs Benedict Salad
Twisted Eggs Benedict Salad
Prep Time
20 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 4 tablespoons olive oil, divided
- 1-1/2 pounds fresh asparagus, trimmed and chopped
- 1-1/3 cups chopped fennel bulb
- 8 ounces diced deli ham or Canadian bacon
- 6 cups baby kale salad blend (about 4 ounces)
- 1 cup chopped roasted sweet red peppers
- 3 tablespoons chopped green onion tops
- 3 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 quarts water
- 8 large eggs
Directions
- 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 the 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
1 cup salad with 1 egg: 199 calories, 13g fat (3g saturated fat), 200mg cholesterol, 710mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.
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