Eggs Benedict Salad

Name: Eggs Benedict Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons coarse kosher salt; 1 Tbsp Dijon mustard; 227 grams 1/4 cups frozen shelled edamame (soybeans), thawed (about (soybeans), thawed (about 8 ounces); 2 larges egg yolks; 4 larges eggs; 2 liters coarsely torn frisée (about 2 large heads; 9 ounces total); 1 pinch Pinch of ground white pepper; 3 Tbsps fresh lemon juice; 3 Tbsps extra-virgin olive oil; 5 slices thin prosciutto slices; 8 radishes, trimmed, thinly sliced; 1 smalls red onion, thinly sliced; 118 milliliters (1 stick) unsalted butter, melted; 5 teaspoons white balsamic vinegar or white wine vinegar

Eggs Benedict Salad might be just the main course you are searching for. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 541 calories, 17g of protein, and 48g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. If you have eggs, radishes, olive oil, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free diet.

Instructions

Preheat oven to 400°F. Arrangeprosciutto slices in single layer on rimmedbaking sheet.

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Oven

Bake until prosciutto is crisp,about 12 minutes.

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Prosciutto

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Oven

Remove prosciutto fromoven; let cool on sheet. Coarsely crumble.

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Prosciutto

Whisk oil and vinegar in small bowl forvinaigrette. Season with salt and pepper.

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Salt And Pepper

Vinegar

Cooking Oil

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Whisk

Bowl

Combine next 4 ingredients in large bowl.

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Bowl

Fill another large bowl with cold water.

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Water

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Bowl

Pour enough water into large skillet toreach depth of 11/2 inches.

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Water

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Frying Pan

Add 1 teaspooncoarse salt; bring to simmer. Crack 1 egginto each of 4 custard cups or small bowls,keeping yolks intact. Gently slide eggs intosimmering water. Cook just until whitesare set, about 2 minutes. Using slottedspoon, transfer 1 egg at a time to preparedbowl with cold water. Reserve skillet withwater. do ahead Prosciutto, vinaigrette,salad, and eggs can be made 4 hours ahead.Cover prosciutto, salad, and bowl with eggsseparately; chill.

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Vinaigrette

Prosciutto

Custard

Water

Egg Yolk

Egg

Salt

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Frying Pan

Bowl

Let vinaigrette stand atroom temperature; rewhisk before using.

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Vinaigrette

Whisk 2 eggyolks and lemon juice in medium metal bowl.Gradually whisk in melted butter. Set bowlover medium saucepan of gently simmeringwater (do not allow bottom of bowl to touchwater).

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Lemon Juice

Butter

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Sauce Pan

Whisk

Bowl

Whisk constantly until mixturethickens and instant-read thermometerregisters 140°F for 3 minutes, about 5 minutestotal.

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Whisk

Remove bowl from over water; whisk inlast 3 ingredients. Cover to keep warm.

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Water

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Whisk

Bowl

Toss salad with vinaigrette. Divideamong plates; sprinkle with prosciutto.Bring skillet with water to boil. Usingslotted spoon, slide poached eggs back intoskillet; cook until heated through, about1 minute. Using slotted spoon, divide eggsamong salads.

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Poached Egg