Eggs benny salad

April 13, 10:36 PMDetroit Cooking ExaminerCourtney Monigold

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Photo by:  Courtney Monigold, Eggs Benny Salad

Eggs are coming back as the all time meal staple and I couldn’t be more excited. One of my favorite things to eat for breakfast is eggs, but when I flipped through a recent Bon Appetit magazine and surfed the net, I realized that we aren’t in Kansas anymore, Toto.

You can top pizzas, salads, and steaks with eggs. Oh my! The possibilities are endless but the best part is: it won’t put a crimp in your wallet! Yes, eggs are cheap, they are easy to find, and they are good for you because they are high in protein.

So enjoy the incredible edible egg…because it’s not just for breakfast anymore!

This salad for is packed with protein: shelled edamame beans, avocado slices, a poached egg, and a light dressing. Just take it easy on the hollandaise sauce as it can be a bit on the heavy side.

Eggs Benny Salad

Recipe derived from Bon Appetit, January 2009

4 eggs, poached
1 teaspoon White vinegar
Spring Mix Lettuce
1 ¼ cup shelled edamame
1 avocado
4 tablespoons extra virgin olive oil
5 teaspoons white wine vinegar
Salt/pepper

Hollandaise Sauce
2 egg yolks
2 tablespoons fresh lemon juice
½ cup butter, melted
1 tablespoon Dijon mustard
1/8 teaspoon kosher salt

Directions:
To make the dressing:
Whisk together olive oil and white wine vinegar until emulsified. This will be the dressing. Season with salt and pepper. Set aside.

To make the poached eggs:
In a large skillet with about a 3 inch side, fill it half full with water. Bring water to soft boil, add vinegar. Crack your eggs into small bowls then transfer them to the boiling water. Cook for about 2-3 minutes. You can save these in a bowl of cold water while you are prepping everything else. Slip back into the boiling water for a minute or so just before serving to warm them back up.

To make the Hollandaise:
In a double boiler set up with a glass bowl (the magazine suggested a metal bowl but the metal taste comes through to the hollandaise which I don’t prefer) whisk the egg yolks and lemon juice. Slowly add the melted butter. Wisk until it’s thick and reaches 140 degrees with an instant read thermometer. Add the Dijon and cover to keep warm.
 

Tip: Don’t make this too far in advance, the mixture will coagulate. To prevent this, place a piece of paper towel over the bowl and then place the lid on top of that. This will prevent the condensation water from falling into the hollandaise mixture which would also cause it to separate.

To assemble the salad:
Toss salad with vinaigrette. Top with sliced avocado, cooked edamame, and a poached egg. Ladle the hollandaise over the egg.

For other great recipes:  Arugula Pesto, Roasted Pears with Feta and Honey, Buffalo Burgers