Eggs Benedict Salad
Here’s a fun salad that incorporates Eggs Benedict into it! This great idea is perfect for lunch or dinner anytime with delicious Oakdell eggs!
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
| Category: | Main Course |
| Seasons | |
| Tags: |
Ingredients
Ingredients
| 4 English muffins, cut into bite size pieces |
| 6-8 Oakdell Cage Free Eggs, poached |
| 6 cups mixed greens |
| 1 cup shredded purple cabbage |
| 2 cups shredded turkey |
| 1/3 cup chopped chives |
| salt and pepper to taste |
Dressing
| 1/4 cup mayonnaise |
| 2 tbsp Dijon mustard |
| 1/2 tsp grated lemon zest |
| Juice from one lemon |
Eggs Benedict Salad Directions
- Toast the English muffin pieces to create croutons.
- Poach the eggs and set them aside.
- In a small bowl, mix the mayonnaise, dijon mustard, lemon zest, and lemon juice until blended and set aside until ready to use.
- In a large bowl add the mixed salad greens, shredded purple cabbage, shredded turkey, and chives. Carefully fold in the mayonnaise mixture to the salad to coat the salad mixture. Serve the salad onto a plate with the English muffins croutons and a poached egg on top.
