Eggs Benedict Salad (A.K.A "Benedict Arnold")

Eggs Benedict Salad (A.K.A \
4 spears asparagus
2 cups mixed baby greens
loosely packed
1 Tbs avocado
cut into cubes
1/2 cup sourdough croutons
25 g prosciutto di Parma
torn into small strips
3 egg yolks
1 Tbs cold water
1 Tbs lemon juice
1 pinch salt
2 Tbs cold butter
divided in 2
pan of cold water (for cooling off the bottom of the saucepan if necessary)
3 Tbs melted butter
lemon juice
to taste
to taste
white pepper
to taste
1 gal water
1 Tbs vinegar
1 egg
  • wire whisk
  • 6 quart pot of boiling water
  • ice bath
  • 4-6 cup medium weight stainless steel saucepan
  • Saucepan or skillet 8-10 inches in diameter and at least 2-3 inches deep
This salad is a healthy adaptation of Eggs Benedict, that turns it's back on the classic brunch dish by including all of the indulgence minus the guilt. The croutons act as the english muffin, and delicate prosciutto is used instead of thick Canadian bacon. Blanched asparagus adds a delicious crunch and pairs well with the Hollandaise Sauce that serves as the dressing. The liquid from the poached egg yolks blends deliciously with the Hollandaise Sauce, bathing each bite of the salad with bright creamy goodness.
Snap off the ends of asparagus and drop into a pot of boiling water. Cook for about 30 seconds or until asparagus turns bright green.
Immediately remove asparagus from the boiling water and place in an ice bath until cooled, then blot with a dry towel.
Gently pile the baby greens on a plate, arrange avocado cubes, asparagus, croutons and small strips of prosciutto on top of the pile. Set aside.
Place egg yolks in medium saucepan and whisk them until they start to thicken (about 1 minute).
Next, pour in cold water, lemon juice and pinch of salt and beat for 30 seconds.
Add 1 Tbs cold butter and place saucepan on very low heat, or on top of a pot of gently simmering water.
Whisk egg mixture until it thickens into a smooth creamy texture (1-2 minutes). You will know they are thick when you can see the bottom of the pan in between strokes. If they appear to thicken too quickly, plunge them into the cold water, while stirring, to prevent the eggs from scrambling.
Remove from heat and add 1 Tbs cold butter, mix until butter is incorporated.
While continuously whisking, very slowly pour in melted butter, a quarter teaspoon at a time, until the sauce starts to thicken into a heavy cream. Then add the rest of the butter a little more quickly.
Season sauce with additional lemon juice, salt and/or white pepper to taste.
Pour water and vinegar into 8-10 inch wide saucepan
Bring liquid to gentle simmer
Break egg, and holding it as closely to the water as possible drop into the simmering water.
Immediately use a wooden spoon to gently fold the white of the egg over the yolk and hold for 2-3 seconds.
After 4 minutes, remove the egg and gently test the yolk with your finger. The white should be solid, while the yolk should remain liquid.
Place poached egg on top of the salad and drizzle desired amount of Hollandaise on top.
source: An original recipe from Kathryn Ravnik
The Hollandaise sauce recipe that I sourced makes 1-1/2 cups, which serves 4-6 people, so this recipe can easily be scaled up for more people.

1 Medium Spear=
Calories - 3
Fat - 0.02g
Carbs - 0.62g
Protein - 0.35g

1 Tbs=
Calories - 23
Fat - 2.08g
Carbs - 1.24g
Protein - 0.29

Mixed Baby Greens:
3 oz.=
Calories - 15
Fat - 0g
Carbs - 4g
Protein - 1g

Hollandaise Sauce:
1 Tbs=
Calories - 67
Fat - 7.12g
Carbs - 0.29g
Protein - 0.77g

Poached Egg:
1 large=
Calories - 73
Fat - 4.95g
Carbs - 0.38g
Protein - 6.26g

1 thin slice=
Calories - 18
Fat - 0.77g
Carbs - 0.03g
Protein - 2.56g

Sourdough Croutons:
1/2 Cup=
Calories - 93
Fat - 3.66g
Carbs - 12.7g
Protein - 2.16g

*Sourced from

This salad incorporates more fat and protein than carbohydrates, making it a great meal for someone who is eating a Building Diet.