Recipe | Eggs Benedict Salad

We adore Molly Yeh for so many reasons - her joyful smile, love of chickens, charming writing style, lovely photography, the fact that she calls her husband, eggboy, and wonderful signature recipes. As National Egg Month comes to a close, we wanted to feature one of her dishes that features eggs, so we picked the Eggs Benedict Salad. If you don’t know of her, follow her now and tune into her Food Network show Girl Meets Farm premiering on June 24th! Finally, be sure to prepare Molly's delicious dish for brunch or dinner this weekend!

Eggs Benedict Salad with Dill Hollandaise Dressing
Makes 4 servings

2 thick english muffins, chopped into cubes
6 slices canadian bacon
4 large eggs
8 oz mixed greens
1/4 purple onion, thinly sliced
kosher salt and black pepper
hollandaise dressing:
1 large egg yolk
1/4 c unsalted butter, melted
2 tsp lemon juice
1/4 c olive oil
1 sprig fresh dill, chopped
kosher salt and black pepper

Make the croutons: spread the english muffin cubes out on a baking sheet and bake them at 400 for about 15 minutes or so, until they reach your desired crispiness. I like em still a little soft.

Cook the bacon: brown it on both sides over medium high heat, and then chop it into 1/2-inch pieces.

Boil the eggs: bring a large pot of water to a boil, carefully add the eggs, and cook for 7 minutes. Transfer them to an ice bath, peal them, and then slice them in half.

Place the greens, onions, croutons, bacon, and eggs on a serving platter. Sprinkle everything with salt and fresh pepper.

To make the dressing, add the egg yolk to a food processor or blender. Blend the yolk, and then gradually drizzle in the butter, lemon juice, and olive oil, and then add the dill. Season with salt and pepper to taste.

Dress the salad to your liking and enjoy!

Recipe and photo credit: Molly Yeh