Eggs Benedict Salad
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil5 tsps
Balsamic Vinegar (white)1 small
Red Onion (thinly sliced)1 tsp
Coarse Kosher Salt4 large
Egg2 large
Egg Yolk3 tbsps
Lemon Juice (fresh)1 tbsp
Dijon MustardDirections:
1
For salad: Preheat oven to 400°F
2
Arrange prosciutto slices in single layer on rimmed baking sheet
3
Bake until prosciutto is crisp, about 12 minutes
4
Remove prosciutto from oven; let cool on sheet
5
Coarsely crumble
6
Whisk oil and vinegar in small bowl for vinaigrette
7
Season with salt and pepper
8
Combine next 4 ingredients in large bowl
9
Fill another large bowl with cold water
10
Pour enough water into large skillet to reach depth of 11/2 inches
11
Add 1 teaspoon coarse salt; bring to simmer
12
Crack 1 egg into each of 4 custard cups or small bowls, keeping yolks intact
13
Gently slide eggs into simmering water
14
Cook just until whites are set, about 2 minutes
15
Using slotted spoon, transfer 1 egg at a time to prepared bowl with cold water
16
Reserve skillet with water
17
Do ahead Prosciutto, vinaigrette, salad, and eggs can be made 4 hours ahead
18
Cover prosciutto, salad, and bowl with eggs separately; chill
19
Let vinaigrette stand at room temperature; rewhisk before using
20
Preheat oven to 400°F
21
Arrange prosciutto slices in single layer on rimmed baking sheet
22
Bake until prosciutto is crisp, about 12 minutes
23
Remove prosciutto from oven; let cool on sheet
24
Coarsely crumble
25
Whisk oil and vinegar in small bowl for vinaigrette
26
Season with salt and pepper
27
Combine next 4 ingredients in large bowl
28
Fill another large bowl with cold water
29
Pour enough water into large skillet to reach depth of 11/2 inches
30
Add 1 teaspoon coarse salt; bring to simmer
31
Crack 1 egg into each of 4 custard cups or small bowls, keeping yolks intact
32
Gently slide eggs into simmering water
33
Cook just until whites are set, about 2 minutes
34
Using slotted spoon, transfer 1 egg at a time to prepared bowl with cold water
35
Reserve skillet with water
36
Do ahead Prosciutto, vinaigrette, salad, and eggs can be made 4 hours ahead
37
Cover prosciutto, salad, and bowl with eggs separately; chill
38
Let vinaigrette stand at room temperature; rewhisk before using
39
For hollandaise sauce: Whisk 2 egg yolks and lemon juice in medium metal bowl
40
Gradually whisk in melted butter
41
Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water)
42
Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total
43
Remove bowl from over water; whisk in last 3 ingredients
44
Cover to keep warm
45
Toss salad with vinaigrette
46
Divide among plates; sprinkle with prosciutto
47
Bring skillet with water to boil
48
Using slotted spoon, slide poached eggs back into skillet; cook until heated through, about 1 minute
49
Using slotted spoon, divide eggs among salads
50
Drizzle with hollandaise
51
Whisk 2 egg yolks and lemon juice in medium metal bowl
52
Gradually whisk in melted butter
53
Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water)
54
Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total
55
Remove bowl from over water; whisk in last 3 ingredients
56
Cover to keep warm
57
Toss salad with vinaigrette
58
Divide among plates; sprinkle with prosciutto
59
Bring skillet with water to boil
60
Using slotted spoon, slide poached eggs back into skillet; cook until heated through, about 1 minute
61
Using slotted spoon, divide eggs among salads
62
Drizzle with hollandaise