Eggs Benedict Breakfast Salad Recipe

Name: Eggs Benedict Breakfast Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon white wine vinegar, plus more for poaching the eggs; 3 tablespoons olive oil; 1/2 small onion, chopped; 5 ounces Canadian bacon, cut into 1/4-inch strips; Kosher salt and freshly ground black pepper; Zest and juice of 1/2 lemon; 2 tablespoons plain, low-fat yogurt; 5 ounces mixed greens (about 8 cups); 1/2 cup red and yellow grape tomatoes, halved; 2 whole-grain English muffins; 4 large eggs

Servings: persons

1 tablespoon white wine vinegar, plus more for poaching the eggs
3 tablespoons olive oil
1/2 small onion, chopped
5 ounces Canadian bacon, cut into 1/4-inch strips
Kosher salt and freshly ground black pepper
Zest and juice of 1/2 lemon
2 tablespoons plain, low-fat yogurt
5 ounces mixed greens (about 8 cups)
1/2 cup red and yellow grape tomatoes, halved
2 whole-grain English muffins
4 large eggs

1
Fill a large, wide pot with about 3 inches of water and a hefty splash of vinegar.
2
Bring to a low simmer.
3
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet.
4
Add the onions, bacon, a pinch of salt and a few grinds of pepper, and cook, stirring frequently, until the onion and the bacon are browned in spots, about 5 minutes.
5
Remove from the heat, and let cool.
6
Put the remaining 2 tablespoons oil and the vinegar, lemon zest and juice, yogurt, 1 tablespoon water and 1/4 teaspoon salt in a jar or other container with a lid.
7
Secure the lid, and shake well to combine.
8
(The dressing can be made a day ahead; shake well before serving.)
9
Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl.
10
Add salt to taste.
11
Divide among 4 salad bowls.
12
Toast the English muffins, and cut each in half.
13
Crack 1 egg into a small bowl.
14
Swirl the simmering water, then gently slide the egg into it.
15
Repeat with the remaining eggs.
16
Cook until the whites are set and the yolks are still runny, 3 to 4 minutes.
17
Remove the eggs with a slotted spoon, and place 1 on top of each salad.
18
Garnish each salad with 2 English muffin pieces and a few grinds of pepper.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon white wine vinegar, plus more for poaching the eggs, 3 tablespoons olive oil, 1/2 small onion, chopped, 5 ounces Canadian bacon, cut into 1/4-inch strips, and more.

Yes, Eggs Benedict Breakfast Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eggs Benedict Breakfast Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions