Breakfast Salad with Eggs Benedict

Ingredients:

• 1 tbsp white wine vinegar + extra for boiling eggs
• 3 tbsp. l. olive oil
• Half a small onion, finely chopped
• 140 g Canadian bacon, cut into 0.5 cm wide strips.
• Zest and juice of half a lemon
• 2 tablespoons plain low-fat Greek yogurt
• 140 g mixed salad greens (about 8 cups)
• 0.5 cups red and yellow grape tomatoes, halved
• 2 whole grain English muffins
• 4 large eggs

Preparation:

1. Fill a large, wide saucepan with about 8 cm of water and add the wine vinegar. Bring to a gentle simmer.
2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet. Add the onion, bacon, a pinch of salt, and some freshly ground black pepper and cook, stirring frequently, until the onion and bacon are browned in spots, about 5 minutes. Remove from heat and let cool.
3. In a jar or container with a lid, combine the remaining 2 tablespoons olive oil and 1 tablespoon vinegar, lemon zest and juice, yogurt, 1 tablespoon water, and 1/4 teaspoon salt. Seal and shake well. The dressing can be made a day ahead; shake well before serving.
4. Toast English muffins and cut each in half.
5. Crack 1 egg into a small bowl. Stir in the boiling water, then carefully lower the egg into the funnel. Repeat with the remaining eggs. Cook until the whites are set but the yolks are still runny, 3-4 minutes.
6. Combine the herbs, tomatoes, onion, and bacon in a large bowl and toss to coat. Season with salt to taste. Remove the eggs with a slotted spoon and place one on top of each salad. Serve each serving with an English muffin and sprinkle with freshly ground black pepper.