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Eggs Benedict Salad with Dill Hollandaise Dressing Recipe

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This recipe for Eggs Benedict Salad with Dill Hollandaise Dressing is from My Favorite Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
For the Croutons and Salad:
2 thick English muffins, chopped into cubes
6 slices Canadian bacon (about 4 oz.)
4 large eggs
8 oz. mixed greens (about 12 cups)
¼ red onion, thinly sliced
Kosher salt and freshly ground pepper

For the Hollandaise Dressing:
1 large egg yolk
1 tbsp. fresh lemon juice
4 tbsp. unsalted butter, melted
¼ cup extra-virgin olive oil
1 sprig fresh dill, leaves chopped
Kosher salt and freshly ground pepper
Directions:
Directions:
Make the croutons: Preheat the oven to 400º. Spread out the English muffin cubes on a baking sheet and bake for 15 minutes or so, until they reach your desired crispiness. Cook the Canadian bacon in a large skillet over medium-high heat until browned, about 6 minutes per side; remove from the skillet and chop into ½ "pieces. Bring a large pot of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer them to an ice bath to cool, then peel them. Make the salad: Place the greens, red onion, croutons, bacon and eggs on a platter or individual plates. Slice the eggs in half and place on top. Sprinkle everything with salt and pepper. Make the dressing: Whisk the egg yolk and lemon juice in a large bowl, then gradually drizzle in the melted butter and olive oil, whisking constantly until thickened and smooth. Stir in the dill and season with salt and pepper. Dress the salad to your liking!

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