Eggs Benedict with a Strawberry Mixed Green Salad
Eggs Benedict with a Strawberry Mixed Green Salad
Ingredients
For the Eggs Benedict
- 4 English muffins, split
- 8 slices Canadian bacon
- 8 large eggs
- 1 tablespoon white vinegar, for poaching water
- 1 tablespoon butter, for toasting muffins and cooking bacon, as needed
For the Hollandaise Sauce
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and warm
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
For the Strawberry Mixed Green Salad
- 6 cups mixed greens
- 1 cup fresh strawberries, sliced
- 1/4 cup red onion, thinly sliced
For the Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon paprika, for dusting
Instructions
- 1
Prepare the Hollandaise Sauce: Set up a double boiler by filling a small saucepan with about 1 inch of water and bringing it to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. In the bowl, whisk the egg yolks, fresh lemon juice, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper until pale and slightly thickened.
⏱️ 5 min
- 2
Slowly drizzle the warm melted butter into the egg yolk mixture while continuously whisking. Continue whisking until the sauce is thick, creamy, and emulsified. If the sauce becomes too thick, you can whisk in a teaspoon or two of warm water. Remove from heat and keep warm, stirring occasionally to prevent a skin from forming.
⏱️ 10 min
- 3
Prepare the English Muffins and Canadian Bacon: Lightly butter the cut sides of the English muffins. Toast them in a toaster or a dry skillet until golden brown and crisp. In a separate skillet, melt a small amount of butter over medium heat. Cook the Canadian bacon slices for 1-2 minutes per side, until lightly browned and warmed through. Set aside.
⏱️ 8 min
- 4
Poach the Eggs: Fill a large pot with about 3-4 inches of water and add the white vinegar. Bring the water to a gentle simmer (small bubbles, not a rolling boil). Crack each egg into a separate small bowl or ramekin. Gently slide the eggs one by one into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs and drain any excess water.
⏱️ 7 min
- 5
Assemble the Strawberry Mixed Green Salad: In a large bowl, combine the mixed greens, sliced fresh strawberries, and thinly sliced red onion.
⏱️ 3 min
- 6
Make the Balsamic Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, 1/2 teaspoon Dijon mustard, honey, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well combined. Just before serving, drizzle the vinaigrette over the salad and toss gently to coat.
⏱️ 2 min
- 7
Assemble and Serve: Place two toasted English muffin halves on each serving plate. Top each muffin half with two slices of warm Canadian bacon. Carefully place a poached egg on top of the bacon. Spoon a generous amount of warm Hollandaise sauce over each egg. Garnish with finely chopped fresh chives and a light dusting of paprika. Serve immediately alongside the freshly dressed Strawberry Mixed Green Salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggs Benedict with a Strawberry Mixed Green Salad
Ingredients
For the Eggs Benedict
- 4 English muffins, split
- 8 slices Canadian bacon
- 8 large eggs
- 1 tablespoon white vinegar, for poaching water
- 1 tablespoon butter, for toasting muffins and cooking bacon, as needed
For the Hollandaise Sauce
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and warm
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
For the Strawberry Mixed Green Salad
- 6 cups mixed greens
- 1 cup fresh strawberries, sliced
- 1/4 cup red onion, thinly sliced
For the Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon paprika, for dusting
Instructions
- 1
Prepare the Hollandaise Sauce: Set up a double boiler by filling a small saucepan with about 1 inch of water and bringing it to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. In the bowl, whisk the egg yolks, fresh lemon juice, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper until pale and slightly thickened.
⏱️ 5 min - 2
Slowly drizzle the warm melted butter into the egg yolk mixture while continuously whisking. Continue whisking until the sauce is thick, creamy, and emulsified. If the sauce becomes too thick, you can whisk in a teaspoon or two of warm water. Remove from heat and keep warm, stirring occasionally to prevent a skin from forming.
⏱️ 10 min - 3
Prepare the English Muffins and Canadian Bacon: Lightly butter the cut sides of the English muffins. Toast them in a toaster or a dry skillet until golden brown and crisp. In a separate skillet, melt a small amount of butter over medium heat. Cook the Canadian bacon slices for 1-2 minutes per side, until lightly browned and warmed through. Set aside.
⏱️ 8 min - 4
Poach the Eggs: Fill a large pot with about 3-4 inches of water and add the white vinegar. Bring the water to a gentle simmer (small bubbles, not a rolling boil). Crack each egg into a separate small bowl or ramekin. Gently slide the eggs one by one into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs and drain any excess water.
⏱️ 7 min - 5
Assemble the Strawberry Mixed Green Salad: In a large bowl, combine the mixed greens, sliced fresh strawberries, and thinly sliced red onion.
⏱️ 3 min - 6
Make the Balsamic Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, 1/2 teaspoon Dijon mustard, honey, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well combined. Just before serving, drizzle the vinaigrette over the salad and toss gently to coat.
⏱️ 2 min - 7
Assemble and Serve: Place two toasted English muffin halves on each serving plate. Top each muffin half with two slices of warm Canadian bacon. Carefully place a poached egg on top of the bacon. Spoon a generous amount of warm Hollandaise sauce over each egg. Garnish with finely chopped fresh chives and a light dusting of paprika. Serve immediately alongside the freshly dressed Strawberry Mixed Green Salad.
⏱️ 5 min