| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 thick English muffins, chopped into cubes
- 6 slices Canadian bacon (about 4 ounces)
- 4 large eggs
- 8 ounces mixed greens (about 12 cups)
- 1/4 red onion, thinly sliced
- Kosher salt and freshly ground pepper
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter, melted
- 1/4 cup extra-virgin olive oil
- 1 sprig fresh dill, leaves chopped
- Kosher salt and freshly ground pepper
Instructions
- Make the croutons: Preheat the oven to 400 degrees F. Spread out the English muffin cubes on a baking sheet and bake for 15 minutes or so, until they reach your desired crispiness.
- Cook the Canadian bacon in a large skillet over medium-high heat until browned, about 6 minutes per side; remove from the skillet and chop into 1/2-inch pieces.
- Bring a large pot of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer them to an ice bath to cool, then peel them.
- Make the salad: Place the greens, red onion, croutons, bacon and eggs on a platter or individual plates. Slice the eggs in half and place on top. Sprinkle everything with salt and pepper.
- Make the dressing: Whisk the egg yolk and lemon juice in a large bowl, then gradually drizzle in the melted butter and olive oil, whisking constantly until thickened and smooth. Stir in the dill and season with salt and pepper. Dress the salad to your liking!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 425 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 276 mg |
| Sodium | 605 mg |
Reviews
This was amazingly satisfying as a breakfast salad dish. I tossed the English muffins in melted butter, salt, pepper, and garlic salt and they toasted up great and were so delicious. I also added a little more acid to the salad dressing. Also, make sure to soak the red onion in ice water first before putting them on the salad. It makes them much easier to digest (no burning stomach feeling). I used the d same ice bath that I had made for the eggs so it doesn’t even make an extra dish. Will definitely make again.