{"id":359102,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/twisted-eggs-benedict-salad\/"},"modified":"2024-12-11T21:20:21","modified_gmt":"2024-12-12T03:20:21","slug":"twisted-eggs-benedict-salad","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/twisted-eggs-benedict-salad\/","title":{"rendered":"Twisted Eggs Benedict Salad"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. 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Whisk together mustard, vinegar, salt, pepper and the remaining oil until smooth."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 199 calories","fatContent":"13g fat (3g saturated fat)","cholesterolContent":"200mg cholesterol","sodiumContent":"710mg sodium","carbohydrateContent":"5g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"14g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>2 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanDog"},"reviewBody":"This was a really flavorful salad!  We had it for dinner and loved the dressing.  I'd never cooked with fennel before and was a little worried about it, but all of the vegetables ended up blending together really well.  I saved the leftover salad (without eggs) and poached some extra eggs the next day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSword"},"reviewBody":"This was delicious! The poached egg was unusual but added a nice texture to the salad.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"198099","romance_copy_dek":"Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. 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