Breakfast Salad with Eggs Benedict

Votes: 1

How to Make Eggs Benedict Breakfast Salad

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 300, total fat 18 G., saturated fats 4 G., proteins 18 G., carbohydrates 18 G., fiber 3 G., cholesterol 205 mg, sodium 830 mg, sugar 5 G.

This low-calorie, vitamin- and protein-rich salad has everything that makes eggs Benedict so beloved for breakfast, including a simple, creamy lemon dressing that's a perfect substitute for the more complex traditional hollandaise sauce. Top each serving with a poached egg and toasted English muffins, and enjoy with a large cup of Earl Grey tea. The perfect way to start your day!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp white wine vinegar + extra for boiling eggs
3 tbsp. l. olive oil
Half a small onion, finely chopped
140 g Canadian bacon, cut into 0.5 cm wide strips.
Zest and juice of half a lemon
2 tablespoons plain low-fat Greek yogurt
140 g mixed salad greens (about 8 cups)
0.5 cups red and yellow grape tomatoes, halved
2 whole grain English muffins
4 large eggs

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Fill a large, wide saucepan with about 8 cm of water and add the wine vinegar. Bring to a gentle simmer.
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet. Add the onion, bacon, a pinch of salt, and some freshly ground black pepper and cook, stirring frequently, until the onion and bacon are browned in spots, about 5 minutes. Remove from heat and let cool.

In a jar or container with a lid, combine the remaining 2 tablespoons olive oil and 1 tablespoon vinegar, lemon zest and juice, yogurt, 1 tablespoon water, and 1/4 teaspoon salt. Seal and shake well. The dressing can be made a day ahead; shake well before serving.
Toast English muffins and cut each in half.
Crack 1 egg into a small bowl. Stir in the boiling water, then carefully lower the egg into the funnel. Repeat with the remaining eggs. Cook until the whites are set but the yolks are still runny, 3-4 minutes.
Combine the herbs, tomatoes, onion, and bacon in a large bowl and toss to coat. Season with salt to taste. Remove the eggs with a slotted spoon and place one on top of each salad. Serve each serving with an English muffin and sprinkle with freshly ground black pepper.

Categories:

recipe / Healthy eating / Low-calorie dishes / Healthy breakfasts / Calorie content of prepared meals / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Salads / Leafy salads

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