Ever Ready: Eggs Benedict Salad with Dill Hollandaise Sauce

Sunday, June 9, 2019

Eggs Benedict Salad with Dill Hollandaise Sauce

Bridal Wreath

Deconstruct a breakfast meal and turn into a Sunday supper salad with all your favorite flavors. Homemade croutons made from English muffins add just the right crunch for this salad.

Eggs Benedict Salad with Dill Hollandaise Sauce

Cook's Notes: Recipe adapted from Food Network Magazine June 2019. If you must take a shortcut a store bought Honey Mustard Dressing can be substituted for the Hollandaise Sauce or use a package of Hollandaise mix following manufacturer's directions. I used a prepared garlic bread seasoning mixture for croutons. Recipe serves 4.

For the Croutons and Salad:

3 thick English muffins, chopped into cubes

6 slices Canadian bacon (about 4 ounces)

4 large hard boiled eggs

8 ounces mixed greens (about 12 cups)

1/3 red onion, thinly sliced

Olive Oil

Crouton seasoning (1/2 tsp each parsley flakes and garlic powder)

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 or 1/2 tsp. dried dill

Kosher salt and freshly ground pepper

Directions:

Make the croutons early in the day and set aside lightly covered with wax paper.

In a bowl mix 2 TB. olive oil with 1/2 tsp. parsley flakes and garlic powder. Cube 2 muffins at a time. Mix cubes with olive oil and seasoning mixture. Preheat oven to 400 degrees. In a bowl, spread out the English muffin cubes on a baking sheet and bake for 15 minutes or so, until they reach your desired crispiness. Move the cubes around halfway through baking time.

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.

Make the salad: Place the greens, red onions, croutons, bacon on a platter or individual plates. Slice the eggs in half and place on top. Sprinkle everything with salt and pepper.

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!