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
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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

  1. Toast the English muffin pieces to create croutons.
  2. Poach the eggs and set them aside.
  3. In a small bowl, mix the mayonnaise, dijon mustard, lemon zest, and lemon juice until blended and set aside until ready to use.
  4. 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.

Watch Video

https://youtu.be/QgMkFMAqgkM