Twisted Eggs Benedict Salad

Name: Twisted Eggs Benedict Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 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 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

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

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.

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.

Originally published as Twisted Eggs Benedict Salad in Taste of Home February/March 2017

Reviews

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Average Rating:

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.