Eggs Benedict is one of my favorite breakfast meals. This salad has to be one of my favorite salads.
I don’t think anybody loves Hollandaise as much as me. Seriously. I dream of Hollandaise. That rich, buttery flavor. The creamy texture. The way it contrasts perfectly against asparagus or, in this case, lettuce. The way it combines with a runny/poached egg and something crunchy to create a masterpiece in your mouth.
Huh? I just said masterpiece in your mouth.
Hollandaise sauce is the apple of my eye. The sail on my boat. The stars in my sky. The knick to my knack. The milky to my way. The pep in my step.
OK OK. I’ll stop.
This salad is super easy. Especially if you have some left over Hollandaise from an Eggs Benedict breakfast, or something. Thin that sauce out a little with some milk and it makes the perfect dressing. Runny, sunny side up eggs and bacon are a match made in heaven, obviously.
Crunchy lettuce is an awesome base for these ingredients. The warm dressing and warm eggs are absolutely delicious on that lettuce. By the the time you are finishing the salad though, it may have cooled down a bit but, you won’t even notice it. It’ll still be just as good as when you took those eggs of that pan.
Make this salad. Make it as soon as you can. Seriously. Dream of Hollandaise with me tonight.
Eggs Benedict Salad with Hollandaise Dressing
- 3-4 cups shredded green leaf lettuce
- 2 strips of bacon cut in half
- 2 large eggs
- 1/8-1/4 cup of Hollandaise sauce
- Milk of choice, to thin sauce
- Green onions, for garnish
In a small pan, fry bacon until crispy. Once cooked, cut it into strips or crumble.
While bacon is frying, prepare lettuce and plate. Prepare or reheat (if using leftover) Hollandaise. Stir in a splash of milk to help the Hollandaise become easier to pour.
Do not add too much milk or you will loose the flavor of Hollandaise. If the milk cools the Hollandaise too much, reheat again. You’ll want the dressing warm, not hot.
Pour some of the grease out of the pan you cooked the bacon, leaving about a tablespoon or two to cook the eggs in. Reheat. Add the two eggs and cook sunny side up. Salt and pepper to taste.
Yolks should be liquid and the whites should be set. Carefully remove eggs from the pan and set on top of the lettuce.
Drizzle the Hollandaise dressing over the top of eggs and lettuce. Sprinkle with bacon and green onions.