Eggs Benedict Salad with Dill Hollandaise Dressing

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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