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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.
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  • Level: Intermediate
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Fill a large, wide pot with about 3 inches of water and a hefty splash of vinegar. Bring to a low simmer.
  2. 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.
  3. 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.)
  4. Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl. Add salt to taste. Divide among 4 salad bowls.
  5. Toast the English muffins, and cut each in half.
  6. 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.