Jump to Recipe

Deconstructed Eggs Benedict Breakfast Salad

Servings:

1 Salad

prep time:

0 mins

Total time:

0 mins

Ingredients

Directions

Ingredients

For the salad

  • 2 large romaine leaves, roughly chopped

  • ½ cup treviso or radicchio lettuce, roughly chopped

  • ½ cup Russian blue kale, roughly chopped

  • ¼ cup dandelion leaves, roughly chopped 

  • 1 handful fresh basil, gently torn into smaller pieces 

  • Vermont Creamery Sea Salt Butter

    2 Tablespoons

  • 1 English muffin, diced into ½” pieces 

  • 2 eggs

  • 1 Tablespoon apple cider vinegar 

  • ½ cup thickly sliced maple ham cut into ¼” pieces 

  • ¼ cup cherry tomatoes halved

  • 1 large lemon

  • Extra virgin olive oil 

  • Vermont Creamery Clover Blossom Honey Goat Cheese, crumbled

    ¼ cup

  • Black pepper to taste

  • For the Hollandaise Dressing

  • Vermont Creamery Crème Fraîche 

    ½ cup

  • Vermont Creamery Sour Cream

    ½ cup

  • Juice of 1 large lemon

  • ½ teaspoon ground mustard

  • ¼ teaspoon smoked paprika 

  • ¼ teaspoon kosher salt

  • ¾ cup extra virgin olive oil 

  • Black pepper to taste

  • Directions

    1. Combine the romaine, treviso, kale, dandelion, and basil into your individual serving bowl. 
    2. Add the 2 tablespoons of butter to a small cast iron skillet over medium-low heat. Once it begins to melt, add the English muffin pieces to the skillet. Gently brown the pieces, turning them occasionally until they are nicely toasted and golden brown. Remove them from the skillet into a small bowl and set them aside. 
    3. To poach the eggs, bring a large stock pot of water (at least 6 inches deep) to a low boil. Add 1 tablespoon of apple cider vinegar to the pot. 
    4. Crack the eggs into two separate bowls. 
    5. Once the water is at a low boil, use a large spoon to swirl the water in the pot to create a vortex or tornado. Swirl the water in the same motion and direction quickly until a small vortex appears at the center. Once the vortex is swirling around, drop one egg directly into the center of the vortex. The swirling water will ensure that the whites stick together and form a cohesive mass. Set a timer and cook the egg for about 3 minutes. Gently remove the egg from the water using a slotted spoon and set it aside in another small bowl. Repeat the process with the second egg reusing the same pot and water. If there are any stringy bits, you can snip those off or wrap them around the yolk. 
    6. To assemble the salad, using your hands, toss the greens with the juice of one lemon, a pinch of salt, and ¼ cup of extra virgin olive oil until thoroughly coated. 
    7. Add the ham, tomatoes, and toasted English muffin pieces on top. Gently slide the two poached eggs on top of the greens. Sprinkle the Vermont Creamery Clover Blossom Honey Goat Cheese crumbles over the eggs. 
    8. To finish, drizzle 2-3 tablespoons of the Hollandaise dressing over the salad and season with a few cracks of black pepper to taste. 
    1. To make the dressing, whisk together the Vermont Creamery Crème Fraîche and Vermont Creamery Sour Cream until creamy in a pourable vessel. 
    2. Add the juice of 1 lemon, ground mustard, smoked paprika, and salt. Whisk together until smooth. 
    3. While whisking, slowly pour the olive oil into the dressing until it completely blends. It may seem lumpy initially but continue to whisk until it is smooth and with an even consistency. It will not be as thick as a typical Hollandaise. You can adjust the thickness as you like by adding more or less olive oil or lemon juice. Vigorously stir it once again before dressing the salad. 
    4. Give it a taste and season with salt or black pepper to taste.