Eggs Benedict Salad with Dill Hollandaise Dressing

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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For the Croutons and Salad:

2 thick English muffins, chopped into cubes

6 slices Canadian bacon (about 4 ounces) 

4 large eggs

8 ounces mixed greens (about 12 cups) 

1/4 red onion, thinly sliced

Kosher salt and freshly ground pepper

For the Hollandaise Dressing:

1 large egg yolk

1 tablespoon fresh lemon juice

4 tablespoons unsalted butter, melted

1/4 cup extra-virgin olive oil

1 sprig fresh dill, leaves chopped

Kosher salt and freshly ground pepper


  1. Make the croutons: Preheat the oven to 400 degrees F. Spread out the English muffin cubes on a baking sheet and bake for 15 minutes or so, until they reach your desired crispiness.
  2. Cook the Canadian bacon in a large skillet over medium-high heat until browned, about 6 minutes per side; remove from the skillet and chop into 1/2-inch pieces.
  3. Bring a large pot of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer them to an ice bath to cool, then peel them. 
  4. Make the salad: Place the greens, red onion, croutons, bacon and eggs on a platter or individual plates. Slice the eggs in half and place on top. Sprinkle everything with salt and pepper. 
  5. Make the dressing: Whisk the egg yolk and lemon juice in a large bowl, then gradually drizzle in the melted butter and olive oil, whisking constantly until thickened and smooth. Stir in the dill and season with salt and pepper. Dress the salad to your liking!