Twisted Eggs Benedict Salad Recipe

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Twisted Eggs Benedict Salad Recipe
Twisted Eggs Benedict Salad Recipe photo by Taste of Home
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Twisted Eggs Benedict Salad Recipe

Read Reviews
5 1 1
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Salad for breakfast? Absolutely. You can prepare everything but the dressing and the eggs and chill overnight; in the morning dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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 Jones 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 remaining oil until smooth.
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.
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. Yield: 8 servings.
Originally published as Twisted Eggs Benedict Salad in Taste of Home February/March 2017

Nutritional 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.

  • 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 Jones 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
  1. 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.
  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. Yield: 8 servings.
Originally published as Twisted Eggs Benedict Salad in Taste of Home February/March 2017

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curlylis85 User ID: 3166950 261556
Reviewed Feb. 19, 2017

"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."

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