Eggs Benedict Salad With Dill Hollandaise Dressing Recipes

EGGS BENEDICT SALAD

Steps:

• Preheat oven to 400°F. Arrange prosciutto slices in single layer on rimmed baking sheet. Bake until prosciutto is crisp, about 12 minutes. Remove prosciutto from oven; let cool on sheet. Coarsely crumble.
• Whisk oil and vinegar in small bowl for vinaigrette. Season with salt and pepper. Combine next 4 ingredients in large bowl.
• Fill another large bowl with cold water. Pour enough water into large skillet to reach depth of 11/2 inches. Add 1 teaspoon coarse salt; bring to simmer. Crack 1 egg into each of 4 custard cups or small bowls, keeping yolks intact. Gently slide eggs into simmering water. Cook just until whites are set, about 2 minutes. Using slotted spoon, transfer 1 egg at a time to prepared bowl with cold water. Reserve skillet with water. do ahead Prosciutto, vinaigrette, salad, and eggs can be made 4 hours ahead. Cover prosciutto, salad, and bowl with eggs separately; chill. Let vinaigrette stand at room temperature; rewhisk before using.
• Whisk 2 egg yolks and lemon juice in medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water; whisk in last 3 ingredients. Cover to keep warm.
• Toss salad with vinaigrette. Divide among plates; sprinkle with prosciutto. Bring skillet with water to boil. Using slotted spoon, slide poached eggs back into skillet; cook until heated through, about 1 minute. Using slotted spoon, divide eggs among salads. Drizzle with hollandaise.

TWISTED EGGS BENEDICT SALAD

Steps:

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

EGGS BENEDICT WITH DILL SAUCE

Steps:

• In a small skillet, melt butter over medium heat. Add spinach, salt and nutmeg; heat though. For dill sauce, in a small saucepan, combine spreadable cheese, cream cheese, wine and dill. Cook and stir over medium-low heat until well blended., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Spread each muffin half with 4 teaspoons tomato spread. Top with 1/4 cup spinach mixture, a poached egg and 1/4 cup sauce. Top with pimientos and dill sprigs.