Eggs Benedict, But Make It a Salad
Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight.
| Servings | Prep Time | Cook Time |
| 8servings | 20min. | 20min. |
| Servings | Prep Time |
| 8servings | 20min. |
| Cook Time |
| 20min. |
Ingredients
- 4 tbsp olive oil divided
- 1-1/2 lbs. fresh asparagus trimmed, chopped
- 1-1/3 cups fennel bulb chopped
- 9 ounces deli ham or Canadian bacon diced
- 6 cups baby kale salad blend (about 4 ounces)
- 1 cup sweet red pepper roasted, chopped
- 3 tbsp green onion tops chopped
- 3 tbsp Dijon mustard
- 2 tbsp cider vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 quarts water
- 8 large eggs
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus, fennel and ham; sauté until vegetables are crisp and tender, about 8 minutes. Cool for 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.
Recipe Notes
Nutrition facts per 1 cup (salad with 1 egg): 199 calories, 13g fat (3g saturated fat), 200mg cholesterol, 710mg sodium, 5g carbohydrate (3g sugars, 2g fibre), 14g protein.
