Save on Pinterest
Sign up for Our Newsletters
Sign Up for Our Newsletters

Twisted Eggs Benedict Salad

2 reviews
Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 20 min.

Makes

8 servings

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 Recipe photo by Taste of Home
Next Recipe
Recommended
Slow Cooker Cordon Bleu Soup 100 Easy Slow-Cooker Soups
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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

  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, 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.
  4. 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • cindiak
    Feb 11, 2019

    This was delicious! The poached egg was unusual but added a nice texture to the salad.

  • curlylis85
    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.

More from Taste of Home

Hazelnut Asparagus Soup
Hazelnut Asparagus Soup
Shrimp and Spinach Salad with Hot Bacon Dressing
Shrimp and Spinach Salad with Hot Bacon Dressing
Everything Breakfast Sliders
Everything Breakfast Sliders
Strawberry Tarragon Chicken Salad
Strawberry Tarragon Chicken Salad
California Burger Wraps
California Burger Wraps
Hearty Spinach Salad with Hot Bacon Dressing
Hearty Spinach Salad with Hot Bacon Dressing
Garden Frittata
Garden Frittata
Hot Spinach Apple Salad
Hot Spinach Apple Salad
Denver Omelet Salad
Denver Omelet Salad
Greek Veggie Omelet
Greek Veggie Omelet
Spring Chicken and Pea Salad
Spring Chicken and Pea Salad
Pea Soup with Quinoa
Pea Soup with Quinoa
Chicken Florentine Meatballs
Chicken Florentine Meatballs
Tzatziki Potato Salad
Tzatziki Potato Salad
Portobello Gnocchi Salad
Portobello Gnocchi Salad
Autumn Pumpkin Chili
Autumn Pumpkin Chili
Kimchi Cauliflower Fried Rice
Kimchi Cauliflower Fried Rice
Pressure-Cooker Gruyere and Prosciutto Strata
Pressure-Cooker Gruyere and Prosciutto Strata
Thai Chicken and Orange Salad
Thai Chicken and Orange Salad
Fresh Sugar Snap Pea Salad
Fresh Sugar Snap Pea Salad