Eggs Benedict Salad – New York | Poached Egg, Hollandaise, Spinach, Bacon

I’ve always been a fan of Eggs Benedict Salad, that iconic New York twist from the late 19th century, blending poached eggs, creamy hollandaise, fresh spinach, and crispy bacon into a light, flavorful brunch hit. It’s a versatile dish that captures American and French vibes while adapting to modern tastes. If you’re keen to master it, you’ll uncover all the details on ingredients, steps, and tips just ahead.

History

Eggs Benedict Salad, a creative twist on the classic New York brunch staple, traces its origins to the late 19th-century invention of Eggs Benedict at iconic Manhattan establishments like Delmonico’s, blending American ingenuity with French culinary influences such as hollandaise sauce.

Regionally, variations across the U.S. and beyond incorporate local ingredients—like smoked salmon in the Pacific Northwest or fresh herbs in the South—signifying adaptations for dietary preferences and seasonal availability, which highlight the dish’s versatility and enduring appeal.

Traditionally, it’s served during leisurely brunches, holidays, or special occasions in New York, embodying a cultural ritual of communal dining and sophistication.

Ingredients

– Fresh eggs (about 4 large ones): You know, those eggs that look straight out of a farm basket.

Because without them, your poached beauties might turn out a bit too wobbly.

Have you ever stopped to think how one simple ingredient can make or break that silky texture in a salad?

– Hollandaise sauce basics (like 3 egg yolks, 1/2 cup of unsalted butter, and a squeeze from one lemon): Oh, this creamy dream is the heart of the whole shebang, blending up smooth and tangy.

Picture it draping over everything like a cozy blanket.

Even if I’m the type to fumble the whisk sometimes, wondering why it doesn’t always cooperate right away.

– Canadian bacon or ham (around 4 ounces, sliced thin): A nod to New York’s classic vibe, this stuff adds that salty punch without overwhelming the plate.

Who needs boring old lunch meat when you can jazz things up with something that feels straight from a brunch spot, right?

– English muffins (2, toasted and cubed into bite-sized pieces): These little guys turn into crunchy croutons that soak up all the flavors.

Because let’s be honest, a salad without a bit of carb magic might leave you eyeing the bread basket.

Though I can imagine tripping over how perfectly golden they get.

– Mixed salad greens (about 4 cups, like arugula or spinach): The fresh base that keeps it light and leafy, pulling everything together with a peppery kick.

Ever notice how greens make you feel all virtuous, even when you’re piling on the rich toppings?

– Smoked salmon (optional, say 4 ounces for a Pacific Northwest twist): If you’re feeling fancy, toss in these silky slices for that smoky depth.

Because who says a salad can’t travel across the country in flavor.

It’s like a playful surprise that might just steal the show, if you’re not careful.

– Fresh herbs (a handful, such as chives, parsley, or dill): Chop them up fine for that burst of green goodness.

Because without a little herbal whisper, things might taste a tad flat.

Have you ever added too much and thought, well, now it’s a herb party in my bowl?

– Vinegar (1 tablespoon, for poaching the eggs): Just a splash to help those eggs hold their shape, like a secret helper in the kitchen.

It’s the unsung hero that keeps you from fishing out straggly whites.

Even if I picture myself splashing it everywhere by accident.

– Olive oil or a light dressing (2 tablespoons, maybe with a dash of Dijon mustard): To tie it all together without overwhelming the hollandaise.

Because sometimes you need that extra drizzle to make the greens shine.

Think of it as the salad’s quiet sidekick, preventing a dry moment in the mix.

– Salt and pepper (to taste, but start light): Every dish needs its trusty duo, right?

A pinch here and there can wake up the flavors.

Though I can see myself going overboard and turning things salty.

Just enough to keep it balanced, no drama needed.

Cooking Steps

Let’s kick things off with the heart of this Eggs Benedict Salad, where things get a little tricky but oh-so-rewarding—ever wonder how a simple poached egg can turn a basic salad into something fancy?

Begin by filling a medium saucepan with about 2-3 inches of water, adding 1 tablespoon of vinegar to help those fresh eggs (about 4 large ones) hold their shape without turning into a watery mess.

Gently crack each egg into a small bowl first, then slide them one by one into the simmering water, cooking for around 3-4 minutes until the whites are set but the yolks stay nice and runny—it’s that perfect jiggle that makes you feel like a kitchen pro, even if the timer slips your mind sometimes.

Next, while the eggs are poaching, turn your attention to the hollandaise sauce, which brings that creamy magic to the party.

Whisk together 3 egg yolks in a heatproof bowl, then slowly melt 1/2 cup of unsalted butter and drizzle it in while stirring constantly over a pot of simmering water, like you’re conducting a little kitchen orchestra.

Squeeze in the juice from one lemon for that tangy zing, keeping the heat low so it doesn’t curdle—it’s easy to imagine whisking away and thinking, why does this stuff sometimes act up, but with a bit of patience, you’ll end up with a smooth, golden sauce that drapes over everything just right.

Once it’s ready, set it aside to stay warm.

Now for the fun part, pulling it all together into a salad that captures New York’s brunch vibe without the fuss.

Toast 2 English muffins until they’re golden, then cube them into bite-sized pieces for those crunchy croutons that soak up flavors like a sponge—have you ever bitten into one and thought, now that’s the secret to salad satisfaction?

Layer about 4 cups of mixed salad greens on a platter, top with sliced Canadian bacon (around 4 ounces) and any optional smoked salmon (say 4 ounces) for that smoky twist, then add the poached eggs and a sprinkle of fresh herbs like chives or dill.

Finally, drizzle on 2 tablespoons of olive oil or a light dressing mixed with a dash of Dijon mustard to tie it all in, creating a balanced bite where everything plays off each other, even if you’re the type to sneak an extra herb for good measure.

Tips and Variations

If you’re tweaking your Eggs Benedict Salad to make it your own, consider swapping out Canadian bacon for prosciutto or even smoked turkey for a lighter, less salty kick that still nods to New York’s bold flavors—ever wondered how a simple switch can turn a classic into something surprisingly fresh?

For a healthier variation, mix in some baby spinach or arugula with the greens to amp up the nutrients without losing that brunchy vibe, or lighten the hollandaise by blending in a bit of plain yogurt for creaminess that doesn’t weigh you down, almost like giving the sauce a sneaky diet.

And here’s a handy tip: if your poached eggs start to wander in the water, gently swirl the pan before adding them to help them form neat shapes, because let’s face it, nobody wants a straggler egg ruining the plate’s pretty presentation.

Oh, and for a fun twist, scatter on some capers or diced red onions for a zesty pop, turning this salad into a customizable crowd-pleaser that feels effortlessly chic, even if your kitchen adventures sometimes feel like a comedy of errors.

Tools

Tool	Purpose
Saucepan or Pot	For poaching eggs and boiling water
Slotted Spoon	To gently remove poached eggs from water
Whisk or Blender	For preparing or emulsifying hollandaise sauce
Mixing Bowl	For tossing salad ingredients together
Knife	For chopping vegetables, bacon, or other toppings
Cutting Board	To provide a safe surface for chopping
Salad Spinner	For washing and drying greens
Tongs	For handling and plating hot ingredients like eggs or bacon