This high-protein, low-calorie salad has everything that makes eggs Benedict a breakfast favorite -- including a creamy lemon dressing that stands in for hollandaise sauce. It's super satisfying and a really great way to start your day. Pair it with a big mug of Earl Grey tea.
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
Directions
- Fill a large wide pot with about 3 inches of water and a hefty splash of vinegar. Bring to a low simmer.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet. 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. Remove from the heat and let cool.
- Put the remaining 2 tablespoons oil and the 1 tablespoon vinegar, the lemon zest and juice, yogurt, 1 tablespoon water and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake well to combine. (The dressing can be made a day ahead; shake well before serving.)
- Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl. Add salt to taste. Divide among 4 salad bowls.
- Toast the English muffins and cut each in half.
- Crack 1 egg into a small bowl. Swirl the simmering water, then gently slide the egg into it. Repeat with the remaining eggs. Cook until the whites are set and the yolks are still runny, 3 to 4 minutes. Remove the eggs with a slotted spoon and place 1 on top of each salad. Garnish each salad with 2 English muffin pieces and a few grinds of pepper.