Think Thin Tuesday: Eggs Benedict Salad
I love Eggs Benedict and Eggs Florentine. It’s a delicious and decadent breakfast, especially for a Sunday Brunch accompanied by a tall mimosa and me in sunglasses because I’m still a wee bit hungover. Not that I ever get hungover mind you. No, really. I haven’t even had a proper night out with the girls in months. Someone save me from Saturday night laundry PLEASE.
Anyway the thing I don’t like about these dishes is the huge calorie count. It depends on the chef but an order out can range from 600 to 1000 calories. It’s because a restaurant has no reason to worry about your waistband. They worry about your wallet and fatty/sweet foods satisfy us more so we’re prone to return if it’s delicious. I mean it’s only two slices of ham, a poached egg, a muffin and a little sauce right? Hell it doesn’t even look like much and while very rich, might not fill up a hungry stomach.
So I present to you a modified recipe from an old Bon Appetit that gives you the joy of Eggs Benedict in the form of a Salad…for 360 calories a serving. It’s not low fat mind you so if you are on a low fat diet out of concern for cholesterol you probably shouldn’t touch this; but if you are watching calories, carbohydrates or looking to get flavor without feeling disgusting then this is the recipe for you. The best part is that at 360 calories, if you **aren’t** dieting and can afford a bit more in your diet you can help yourself to an extra poached egg or a little bit more sauce and still be healthier.
Eggs Benedict Salad
- 4 thin prosciutto slices
- 10 cups coarsely torn frisée (about 2 large heads; 9 ounces total)
- 1 1/4 cups french cut green beans
- 8 radishes, trimmed, thinly sliced
- 1/2 small red onion, thinly sliced
- Sprinkling of celery (optional, I just love the CRUNCH)
- 3 teaspoons white balsamic vinegar or white wine vinegar
- 1 teaspoon coarse kosher salt
- 4 large eggs
- 2 large egg yolks
- 3 tablespoons fresh lemon juice
- 6 Tbsp unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1/8 teaspoon coarse kosher salt
- Pinch of ground white pepper
Preheat oven to 400°F. Arrange prosciutto slices in single layer on rimmed baking sheet. Bake until prosciutto is crisp, about 12 minutes. Remove prosciutto from oven; let cool on sheet. Coarsely crumble.
Combine next 4 ingredients in large bowl.
Fill another large bowl with cold water. Pour enough water into large skillet to reach depth of 11/2 inches. Add 1 teaspoon coarse salt; bring to simmer. Crack 1 egg into each of 4 custard cups or small bowls, keeping yolks intact. Gently slide eggs into simmering water. Cook just until whites are set, about 2 minutes. Using slotted spoon, transfer 1 egg at a time to prepared bowl with cold water. Reserve skillet with water. do ahead Prosciutto, vinaigrette, salad, and eggs can be made 4 hours ahead. Cover prosciutto, salad, and bowl with eggs separately; chill.
For hollandaise sauce:
Whisk 2 egg yolks and lemon juice in medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water; whisk in last 3 ingredients. Cover to keep warm.
Toss salad with salt, pepper and balsamic vinegar. Divide among plates; sprinkle with prosciutto. Bring skillet with water to boil. Using slotted spoon, slide poached eggs back into skillet; cook until heated through, about 1 minute. Using slotted spoon, divide eggs among salads. Drizzle with hollandaise.