Eat Smart

Mix’n Elena: Eggs Benedict Salad

by Elena Tsonos, food blogger


Ever find yourself craving breakfast at dinnertime? Maybe it’s been a hectic week and you haven’t gotten around to making that big breakfast you’ve been looking forward to. Or perhaps you’ve been trying to lower your fat intake and have decided that the big cheesy bacon omelet that you’ve been drooling over just doesn’t fit into your overall diet plan. Have a potluck brunch planned with other students in your major? This tasty salad recipe might be perfect for you!

This week’s featured salad recipe brings breakfast together with dinner in a way you may have never imagined. The author calls it “Eggs Benedict Salad” and describes it as “the classic brunch dish- in salad form”. The salad requires a little more preparation than other salads; but then again, don’t most college students spend more time preparing dinner than breakfast, anyway? You might also have to consult Grandma’s cooking expertise if you choose to top the salad with the recommended hollandaise sauce. The salad is similar to a breakfast sandwich with vegetables as a substitute for the bread—it’s a tasty alternative if you’re looking to enjoy a balanced breakfast for dinner.

This week’s salad recipe was featured by Jill Silverman Hough in Bon Appetit. Click ahead for the recipe!

Eggs Benedict Salad

(makes 4 servings)

Ingredients

salad

  • 5 thin prosciutto slices
  • 3 tablespoons extra-virgin olive oil
  • 5 teaspoons white balsamic vinegar or white wine vinegar
  • 10 cups coarsely torn frisée (about 2 large heads; 9 ounces total)
  • 1 1/4 cups frozen shelled edamame (soybeans), thawed (about 8 ounces)
  • 8 radishes, trimmed, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 teaspoon coarse kosher salt
  • 4 large eggs

Hollandaise sauce

  • 2 large egg yolks
  • 3 tablespoons fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon coarse kosher salt
  • Pinch of ground white pepper

Preparation

Salad

  • Preheat oven to 400°F. Arrange prosciutto slices in single layer on rimmed baking sheet. Bake until prosciutto is crisp, about 12 minutes. Remove prosciutto from oven; let cool on sheet. Coarsely crumble.
  • Whisk oil and vinegar in small bowl for vinaigrette. Season with salt and pepper. Combine next four ingredients in large bowl.
  • Fill another large bowl with cold water. Pour enough water into large skillet to reach depth of 1 1/2 inches. Add 1 teaspoon coarse salt; bring to simmer. Crack 1 egg into each of 4 custard cups or small bowls, keeping yolks intact. Gently slide eggs into simmering water. Cook just until whites are set, about 2 minutes. Using slotted spoon, transfer 1 egg at a time to prepared bowl with cold water. Reserve skillet with water.
  • DO AHEAD Prosciutto, vinaigrette, salad, and eggs can be made four hours ahead. Cover prosciutto, salad, and bowl with eggs separately; chill. Let vinaigrette stand at room temperature; rewhisk before using.

hollandaise sauce

  • Whisk two egg yolks and lemon juice in medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water; whisk in last three ingredients. Cover to keep warm.
  • Toss salad with vinaigrette. Divide among plates; sprinkle with prosciutto. Bring skillet with water to boil. Using slotted spoon, slide poached eggs back into skillet; cook until heated through, about 1 minute. Using slotted spoon, divide eggs among salads. Drizzle with hollandaise.

A poached egg is perfect for this salad because it is easy to eat with a fork and provides a soft element in contrast to the rest of the ingredients’ firm and crunchy texture. The recipe includes both a dressing for the salad as well as a hollandaise sauce. Be careful when making the hollandaise sauce; it is important not to allow the eggs to curdle or the sauce to separate. Not a fan of hollandaise? Skip it, and instead add some swiss cheese for a little extra something. A crunchy bread for dipping in the egg yolk would also be a complementary side to the salad for those who enjoy bread with their salads. Eggs Benedict Salad is definitely a must-try, and would prove impressive for entertaining friends.

As always, try out the recipe and don’t forget to comment back and leave your opinion. Remember to watch out for next week’s featured recipe.

Mix’n Elena says, “It’s all in a day’s mix!”

 

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