Eggs Benedict Cobb Salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

This eggs benedict cobb salad is everything you love about eggs benedict and cobb salad in one amazing breakfast salad - that you can enjoy any time of day!

Course: Main Course
Cuisine: Salad
Keyword: Cobb Salad, Eggs Benedict
Servings: 2 servings
Author: Jaida
  • 1 whole wheat English muffin, cut or torn into bite size pieces
  • 4 cups chopped green leaf lettuce
  • 1 avocado, peel and pit removed, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 cup diced ham
  • 1 cup Cabot Shredded Vermont Sharp Cheddar Cheese
  • 4 large eggs
For the dressing:
  • 1/4 cup sour cream or plain Greek yogurt
  • 3 Tbsp olive oil
  • 2 Tbsp Dijon mustard
  • 2 Tbsp red wine vinegar
  • salt and pepper, to taste
  1. Preheat oven to 350 degrees F and spread the English muffin pieces on a baking sheet in a single layer. Toast for 7 minutes, until golden. Set aside and allow to cool.
  2. In two bowls, divide the chopped lettuce, and top with half of the avocado, tomatoes, ham, cheese, and English muffin pieces, leaving room in the middle for your poached eggs.
  3. In a small bowl, combine all of the dressing ingredients except salt and pepper. Mix well, taste and add salt and pepper to taste. If you'd like it a little thinner, add a little more vinegar.
  4. Place a large dutch oven, half-full of water over medium-high heat and bring to a boil. Once boiling, reduce heat to a very low boil - where bubbles surface every so often, instead of constant. Putting your eggs in with less turbulance in the water will help them stay together better.
  5. While getting the water ready, get your eggs ready for poaching. There are two methods that I have found to work well. One is to crack the eggs, working with one at a time, into a small bowl and the holding it very close to the water, gently pour the egg in. The other way is to use a fine mesh strainer, crack the eggs (working with one at a time) in the strainer, over the sink, and allow some of the loose, runny egg white to strain out. Then carefully pour the egg from the strainer into the water. Repeat with remaining eggs. I used the latter method this time,and it worked really well for me. If the whites seem to be spreading more than you'd like, use a spoon to gently coax the whites back around the yolk. Cook for just a minute or two, until the whites are cooked (but the yolk will still be runny*), then gently remove from the water with a slotted spoon. and place 2 eggs in the center of each of the prepared salads. Drizzle with dressing and top with freshly ground pepper, if desired.
Recipe Notes

*If you don't like your eggs runny, you can cook an additional minute for firmer yolks.