Name: Twisted Eggs Benedict Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Twisted Eggs Benedict Salad

1. 4 tablespoons olive oil, divided -

2. 1-1/2 pounds fresh asparagus, trimmed and chopped -

3. 1-1/3 cups chopped fennel bulb -

4. 8 ounces diced deli ham or Canadian bacon -

5. 6 cups baby kale salad blend (about 4 ounces) -

6. 1 cup chopped roasted sweet red peppers -

7. 3 tablespoons chopped green onion tops -

8. 3 tablespoons Dijon mustard -

9. 2 tablespoons cider vinegar -

10. 1/4 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 2 quarts water -

13. 8 large eggs -

How to cook deliciously - Twisted Eggs Benedict Salad

1. Stage

In a large nonstick skillet, 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.

2. Stage

Toss vegetable mixture with salad blend, peppers and green onions. Whisk together mustard, vinegar, salt, pepper and the remaining oil until smooth.

3. Stage

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.

4. Stage

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.