Twisted Eggs Benedict Salad

13 ingredients
5 steps

Ingredients

  • 4 tablespoons olive oil, divided
  • 1-1/2 pounds fresh asparagus, trimmed and chopped
  • 1-1/3 cups chopped fennel bulb
  • 8 ounces diced deli ham or Canadian bacon
  • 6 cups baby kale salad blend (about 4 ounces)
  • 1 cup chopped roasted sweet red peppers
  • 3 tablespoons chopped green onion tops
  • 3 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 quarts water
  • 8 large eggs

Directions

  1. 1
    In a
  2. 2
    , heat 1 tablespoon olive oil over medium heat. Add asparagus, fennel and ham; saute until vegetables are crisp-tender, about 8 minutes. Cool 3 minutes.
  3. 3
    Toss vegetable mixture with salad blend, peppers and green onions. Whisk together mustard, vinegar, salt, pepper and remaining oil until smooth.
  4. 4
    In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, 1 at a time, into a small bowl; slip eggs into water. Poach, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes.
  5. 5
    Meanwhile, toss salad with dressing. Divide salad among 8 plates. Using a slotted spoon, remove eggs from water; place 1 on top of each salad.

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