Eggs Benedict, But Make It a Salad
Twisted Eggs Benedict Salad
Servings8 servings
Prep Time20 min.
Cook Time20 min.
Ingredients
4tbsp
olive oildivided
1-1/2 lbs.
fresh asparagustrimmed, chopped
1-1/3cups
fennel bulbchopped
9ounces
deli ham or Canadian bacondiced
6 cups
baby kale salad blend (about 4 ounces)
1cup
sweet red pepperroasted, chopped
3tbsp
green onion topschopped
3tbsp
Dijon mustard
2tbsp
cider vinegar
1/4tsp
salt
1/4tsp
pepper
2quarts
water
8large
eggs
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.
The post Eggs Benedict, But Make It a Salad appeared first on Best Health Magazine Canada.
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