Sometimes, I like to play around with the flavors of a dish and turn them into another meal entirely, like when I turned the flavors of French Onion Soup into ravioli. Today, the flavors of Eggs Benedict sounded amazing, but I wasn't really up for the heaviness of Canadian bacon, hollandaise and an English muffin. Once you break the yolk of the egg, it mixes with the vinegar and gives you the dressing for the salad, mimicking the richness of a hollandaise sauce.
Eggs Benedict Salad
- 1 egg
- 2 slices prosciutto
- 3/4 c. greens, chopped
- 1 T. white wine vinegar
- 1 T. balsamic vinegar
- 1 tsp. blended oil
- 2 T. bread crumbs
- 1/2 tsp. garlic salt
- 1 T. butter
Bring a small pot of water to a boil. Add in the white wine vinegar.
While you are waiting for it to boil, plate the greens. Drizzle them with the balsamic vinegar.
In a small pan, heat the blended oil. Add the prosciutto and cook it for 1-2 minutes per side to let it crisp. Remove from the pan and set aside.
Add the butter to the pan and let it cook until brown. Add in the garlic powder and bread crumbs, season with salt and pepper, and stir to combine. Set the bread crumbs aside.
Now that the water is boiling, stir the water rapidly and drop the egg into the center. Gently spoon the white over the yolk. Let it cook for 1-2 minutes; until the egg white is opaque.
Roughly chop the prosciutto and plate it on top of the greens. Using a slotted spoon, transfer the egg and put it on top of the salad. Season the egg with salt and cracked black pepper. Garnish with the bread crumbs.