Skip to Content

Eggs Benedict Salad

Eggs Benedict Salad

Sharing is caring!

Lenny loves runny eggs.  He loves runny eggs on everything from pizza to salad.  I knew when I saw this recipe for Egg Benedict Salad, in the January issue of Bon Appetit, that it was a winner.  It is a spin on a tradition French frisee salad which we enjoy often.

Eggs Benedict Salad


The base of the recipe consists of frisee, radishes, and thinly sliced red onion that is tossed with a light vinaigrette of white balsamic and olive oil before serving with the surprise salad dressing.  

I was thrilled to read that the dressing for the salad would be a classic hollandaise sauce.  I LOVE hollandaise sauce that is prepared perfectly – real eggs, fresh lemon juice, and butter.  This recipe was definitely easier then the recipe I using make as it called for adding melted butter, which was gently whisked in, then it was heated over simmering water.  The twist to this dressing was that you add Dijon mustard at the very end.

After gently poaching eggs,  I laid them on the bed of frisee, lightly drizzled it with the hollandaise sauce and crumbled crispy pieces of prosciutto over the top.  The only thing missing from this fantastic meal was a bottle of wine and a warm and crusty baguette.

Recipe:  Egg Benedict Salad



  • 5 thin prosciutto slices
  • 3 tablespoons extra-virgin olive oil
  • 5 teaspoons white balsamic vinegar or white wine vinegar
  • 10 cups coarsely torn frisée (about 2 large heads; 9 ounces total)
  • 1 1/4 cups frozen shelled edamame (soybeans), thawed (about 8 ounces)
  • 8 radishes, trimmed, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 teaspoon coarse kosher salt
  • 4 large eggs

hollandaise sauce

  • 2 large egg yolks
  • 3 tablespoons fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon coarse kosher salt
  • Pinch of ground white pepper

How To:


  • 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.
  • Whisk oil and vinegar in small bowl for vinaigrette. Season with salt and pepper. Combine next 4 ingredients in large bowl.
  • Fill another large bowl with cold water. Pour enough water into large skillet to reach a depth of 1 1/2 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 a 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. Let vinaigrette stand at room temperature; whisk before using.

hollandaise sauce

  • Whisk 2 egg yolks and lemon juice in a medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of a bowl to touch water). Whisk constantly until mixture thickens and an 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 vinaigrette. Divide among plates; sprinkle with prosciutto. Bring skillet with water to boil. Using a slotted spoon, slide poached eggs back into skillet; cook until heated through, about 1 minute. Using a slotted spoon, divide eggs among salads. Drizzle with hollandaise.
(Visited 859 times, 1 visits today)


Wednesday 29th of April 2009

Over from twitter

This looks fabulous and my husband would be in heaven! He's another runny egg lover.


Sunday 8th of February 2009

Mmmm I love runny eggs too and this is gorgeous!


Tuesday 27th of January 2009

My type of salad too! Fantastic idea!!!

My Carolina Kitchen

Friday 23rd of January 2009

Beautiful salad. I love eggs benedict and have always made my own hollandaise sauce from scratch in a blender. I haven't acquired a taste for edamame yet, so leaving it out was what I would have done. Great picture. Sam, My Carolina Kitchen

John - Mormon Foodie

Wednesday 21st of January 2009

How interesting! This sounds like a much tastier, kicked up alternative to Salad Lyonnaise. Very cool.