eggs benedict breakfast salad

Eggs Benedict Breakfast Salad.png

A lighter caloric version of eggs benedict, heavy on the salad, with a lemony dressing instead of Hollandaise sauce, and half a slice of toasted homemade multigrain bread standing in for the traditional English muffin. In keeping with the spirit of cooking while quarantined, I made substitutions for whatever was available in my pantry.

Eggs Benedict Breakfast Salad (adapted from Food Network)
Total: 30 minutes
Yield: 2 servings

Splash of white vinegar for poaching the eggs
1 tablespoon apple cider vinegar (for white wine vinegar)
3 tablespoons Extra Virgin Olive Oil
1 small onion, sliced thinly
5 oz pork jerky cut into 2-4 inch strips (instead of bacon)
Salt
Freshly ground black pepper
Zest and juice of ½ lemon
2 tablespoons plain, lowfat yogurt
1 teaspoon sugar, optional
5 ounces mixed greens
½ cup grape tomatoes, halved
1 thick slice of multigrain bread, cut in half (for the English muffin)
2 large eggs

Fill a medium pot with 3-inches of water and a hefty splash of vinegar. Bring to a low simmer—you will see large bubbles around the bottom and sides of the pot.

In a 10-inch nonstick skillet, heat 1 tablespoon of the olive oil. Add the onions, jerky, a pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the onions wilt and the jerky is heated through. Remove from heat and let cool.

Make the dressing. In an 8-oz glass jar with a screw top lid, put the remaining 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, ½ the lemon zest and juice, yogurt, 1 tablespoon water, ¼ teaspoon salt, and 1 teaspoon sugar, if desired, to balance the flavors. Screw on the lid and shake to combine. Taste. If needed, add more zest, vinegar, salt, or sugar. The dressing can be made a day before. Shake well before serving.

Crack 1 egg into a ramekin. Swirl the simmering water with a silicone spatula. Slide the egg into the middle of the swirl. Cook 3 minutes for runny yolk, 4-5 minutes for jammy yolk. Remove the egg with a slotted spoon or spider, and let it drain on a paper towel. Repeat with the second egg.

In a large bowl, toss the greens, tomatoes, onion-jerky mixture, and 3 tablespoons of the dressing. Add salt to taste. Divide between two bowls.

Toast the bread and cut it in half. Garnish each salad with an egg and a half-slice of bread. If desired, sprinkle salt and a few grinds of pepper.

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