Eggs Benedict Breakfast Salad

Name: Eggs Benedict Breakfast Salad
Yield: 4
Ingredients: 1 tablespoon white wine vinegar, plus more for poaching the eggs; 3 tablespoons olive oil; 1/2 small onion, chopped; 5 ounces Canadian bacon, cut into 1/4-inch strips; Kosher salt and freshly ground black pepper; Zest and juice of 1/2 lemon; 2 tablespoons plain, low-fat yogurt; 5 ounces mixed greens (about 8 cups); 1/2 cup red and yellow grape tomatoes, halved; 2 whole-grain English muffins; 4 large eggs

Eggs Benedict Breakfast Salad was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/eggs-benedict-breakfast-salad.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Eggs Benedict Breakfast Salad recipe from Food Network Kitchen..."

INGREDIENTS

•

1 tablespoon white wine vinegar, plus more for poaching the eggs

•

3 tablespoons olive oil

•

1/2 small onion, chopped

•

5 ounces Canadian bacon, cut into 1/4-inch strips

•

Kosher salt and freshly ground black pepper

•

Zest and juice of 1/2 lemon

•

2 tablespoons plain, low-fat yogurt

•

5 ounces mixed greens (about 8 cups)

•

1/2 cup red and yellow grape tomatoes, halved

•

2 whole-grain English muffins

•

4 large eggs

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes