Eggs Benedict Breakfast Salad

This high-protein, low-calorie salad has everything that makes eggs Benedict a breakfast favorite-including a creamy lemon dressing that[ stands in for hollandaise sauce. It's super satisfying and a really great way to start your day. Pair it with a big mug of Earl Grey tea.]

Total Time:
30 min
20 min
10 min

4 servings

  • 1 tablespoon white wine vinegar, plus more for poaching the eggs
  • 3 tablespoons olive oil
  • 1/2 small onion, chopped
  • 5 ounces Canadian bacon, cut into 1/4-inch strips
  • Kosher salt and freshly ground black pepper
  • Zest and juice of 1/2 lemon
  • 2 tablespoons plain, low-fat yogurt
  • 5 ounces mixed greens (about 8 cups)
  • 1/2 cup red and yellow grape tomatoes, halved
  • 2 whole-grain English muffins
  • 4 large eggs
  • Fill a large, wide pot with about 3 inches of water and a hefty splash of vinegar. Bring to a low simmer.

  • Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet. Add the onions, bacon, a pinch of salt and a few grinds of pepper, and cook, stirring frequently, until the onion and the bacon are browned in spots, about 5 minutes. Remove from the heat, and let cool.

  • Put the remaining 2 tablespoons oil and the vinegar, lemon zest and juice, yogurt, 1 tablespoon water and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid, and shake well to combine. (The dressing can be made a day ahead; shake well before serving.)

  • Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl. Add salt to taste. Divide among 4 salad bowls.

  • Toast the English muffins, and cut each in half.

  • Crack 1 egg into a small bowl. Swirl the simmering water, then gently slide the egg into it. Repeat with the remaining eggs. Cook until the whites are set and the yolks are still runny, 3 to 4 minutes. Remove the eggs with a slotted spoon, and place 1 on top of each salad. Garnish each salad with 2 English muffin pieces and a few grinds of pepper.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Healthy Food, Fast