Eggs Benedict salad with dill hollandaise dressing is a delectable and visually appealing dish that combines the classic flavors of eggs Benedict with the freshness of a salad. This dish is perfect for brunch, lunch, or even a light dinner. The combination of poached eggs, crispy bacon, tender asparagus, and a creamy dill hollandaise dressing creates a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned chef or a beginner in the kitchen, this recipe will guide you through the steps to create a mouthwatering dish that will impress your friends and family.
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EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
EGGS BENEDICT SALAD
It's the classic brunch dish-in salad form. Frisée, edamame, radishes, and red onions are sprinkled with prosciutto, then topped with a poached egg and hollandaise.
Provided by Jill Silverman Hough
Yield Makes 4 servings
Number Of Ingredients 15
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.
EGGS BENEDICT CASSEROLE
Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.
Provided by alycimo
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h10m
Yield 10
Number Of Ingredients 12
Steps:
- Spray 9x13-inch baking dish with cooking spray.
- Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
- Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle casserole with paprika; cover with aluminum foil.
- Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
- Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g
DILL HOLLANDAISE
Provided by Katie Brown
Categories Sauce Blender Egg Cocktail Party Quick & Easy Dill
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- 1. In a blender, combine egg yolks, pepper, and 1 tablespoon of lemon juice.
- 2. In a small saucepan, melt the butter and heat until bubbling hot.
- 3. Cover the blender and blend the egg yolk mixture on high speed for several seconds.
- 4. Either remove center cap of blender lid or carefully remove the lid itself with blender still running.
- 5. Pour hot butter in a thin stream into whirring egg mixture.
- 6. Add dill and pulse to combine.
- 7. Taste sauce and adjust seasoning with lemon juice, salt, and pepper.
- BASIC 1-2-3
- If sauce gets too thick, add one tablespoon of hot water at a time to make it thinner.
EGG SALAD WITH DILL
Husbands and picky eaters will love this recipe. Fresh herbs are added to eggs with a touch of cream cheese and Grey Poupon® to give this egg salad a taste you'll love.
Provided by Sharon Thompson
Categories Salad Egg Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cut hard-boiled eggs in half, removing egg yolks from egg whites.
- Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
- Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 2 g, Cholesterol 329.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 5.3 g, Sodium 495.5 mg, Sugar 1 g
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.
Nutrition Facts : Calories 490 calories, Fat 38g fat (22g saturated fat), Cholesterol 297mg cholesterol, Sodium 983mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.
TWISTED EGGS BENEDICT SALAD
Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 199 calories, Fat 13g fat (3g saturated fat), Cholesterol 200mg cholesterol, Sodium 710mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
Tips:
- For the best results, use fresh, high-quality ingredients.
- Make sure the eggs are at room temperature before poaching them.
- To ensure the hollandaise sauce is smooth and creamy, use clarified butter.
- If you don't have a blender, you can whisk the hollandaise sauce by hand, but it will take a bit longer.
- Serve the eggs Benedict salad immediately after it's made, while the eggs are still warm and the sauce is still creamy.
Conclusion:
Eggs Benedict salad is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its creamy hollandaise sauce, poached eggs, and fresh salad greens, it's sure to please everyone at your table. So next time you're looking for a special dish to make, give eggs Benedict salad a try. You won't be disappointed!
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