If you love a brunch that’s both luxurious and homey, Salmon Cake Eggs Benedict is about to become your new favorite. Imagine golden, crispy salmon cakes perched atop toasty English muffins, crowned with perfectly poached eggs and a generous drizzle of silky homemade Hollandaise sauce. Each bite is rich with flavor, a little decadent, and full of comforting textures. This dish not only brings elegance to the table but is surprisingly manageable—even on a laid-back weekend morning. If you’re looking to impress at brunch or just treat yourself, Salmon Cake Eggs Benedict truly delivers!
Ingredients You’ll Need
Gathering your ingredients is refreshingly simple for how impressive the end result tastes. Every single component, from savory salmon cakes to tangy Hollandaise and crisp English muffins, plays a starring role in creating the vibrant colors, dreamy textures, and satisfying flavors that make this dish unforgettable.
- Cooked Salmon Cakes: These add hearty, savory flavor—make your own or use store-bought for an easy shortcut.
- Large Eggs: Essential for those perfect poached eggs with oozy yolks that define classic Eggs Benedict.
- White Vinegar: Helps the poached eggs hold their shape—don’t skip it.
- English Muffins: Their nooks and crannies are ideal for soaking up sauce and runny yolk; toast them for a delicious crunch.
- Butter: Adds richness and brings everything together, especially in the Hollandaise sauce.
- Fresh Spinach (optional): Brings a pop of green color and light freshness beneath each salmon cake.
- Salt and Pepper: Simple yet crucial seasonings that let the other flavors shine.
- Chopped Fresh Chives: These brighten up the plate and add a subtle oniony kick as garnish.
- Egg Yolks (for Hollandaise): The heart of the sauce, lending creaminess and a golden hue.
- Lemon Juice: Provides that tangy lift which balances the richness of the Hollandaise.
- Melted Unsalted Butter: Ensures your Hollandaise is lusciously smooth and full-bodied.
- Cayenne Pepper: Just a pinch adds gentle warmth without overpowering.
- Salt (for Hollandaise): Rounds out all the flavors for a perfect finish.
How to Make Salmon Cake Eggs Benedict
Step 1: Toast the English Muffins
Start by splitting your English muffins and toasting them until they’re golden brown. A good toasting brings out a slight crunch and gives your Salmon Cake Eggs Benedict a sturdy foundation for all the flavorful layers that follow. Set them aside on the serving plates so you’re ready to assemble everything fresh.
Step 2: Make the Hollandaise Sauce
In a small saucepan over low heat, whisk together the egg yolks and lemon juice until the mixture lightens in color and becomes a bit thicker. While whisking continuously, very slowly drizzle in the melted butter. Keep whisking until the sauce becomes silky and thick enough to coat the back of a spoon. Season your Hollandaise with a pinch of cayenne pepper and a little salt, then keep it gently warm while you finish the rest of the dish. (A thermos works great if you want to avoid overcooking!)
Step 3: Warm the Salmon Cakes
Pop your cooked salmon cakes into a skillet over medium heat. Let them warm up and get crispy on the outside—just a few minutes per side will do the trick. A slight golden crunch is exactly what you want for the best Salmon Cake Eggs Benedict experience.
Step 4: Poach the Eggs
Bring a saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then carefully slip them into the simmering water. Let them poach for 3 to 4 minutes—long enough that the whites are set, but the yolks are still gloriously runny. Remove with a slotted spoon and gently blot them dry on a paper towel.
Step 5: Assemble the Salmon Cake Eggs Benedict
Building each stack is simple and satisfying! Place a toasted English muffin half on each plate. If you like, add a small handful of fresh spinach leaves for a pop of color and fresh flavor. Next, nestle a warm salmon cake on top, gently set a poached egg over that, and then spoon a generous helping of Hollandaise sauce over everything. Finish your masterpiece with a sprinkle of chopped fresh chives and a dash of salt and pepper to taste.
How to Serve Salmon Cake Eggs Benedict
Garnishes
Chopped fresh chives add not only a lovely pop of color but also a subtle oniony kick that brightens up each bite. For something extra special, a sprinkle of smoked paprika or a few microgreens can make your Salmon Cake Eggs Benedict feel restaurant-worthy right at your own table. Don’t be afraid to get creative!
Side Dishes
This brunch star pairs beautifully with sides like crispy breakfast potatoes, lightly dressed mixed greens, or a simple fruit salad. Let the fresh, lighter flavors on the side balance out the richness of the dish, and your Salmon Cake Eggs Benedict will truly shine as the centerpiece of the meal.
Creative Ways to Present
If you’re entertaining or simply want to treat yourself, try serving individual portions on small plates for an elegant touch. Arrange everything in neat stacks, or pile everything together in a more rustic style for comfort-food vibes. For a special occasion, serve your Salmon Cake Eggs Benedict with champagne or a fresh mimosa to really take your brunch to the next level.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Salmon Cake Eggs Benedict, you’re in luck! Store the components separately: salmon cakes in an airtight container in the fridge, poached eggs in cold water, and Hollandaise sauce in a small covered jar. English muffins can be kept at room temperature, tightly wrapped. Keeping things separate keeps the textures just right for reheating.
Freezing
Salmon cakes freeze beautifully. Cool them completely, wrap in plastic wrap, and tuck into a freezer-safe bag for up to two months. When ready to enjoy, thaw overnight in the fridge. The eggs and sauce, however, are best made fresh for food safety and flavor—the texture simply doesn’t hold up to freezing well.
Reheating
To warm salmon cakes, heat them in a lightly oiled skillet over medium heat until warmed through and crispy on the edges. Gently reheat Hollandaise sauce in a heatproof bowl over simmering water, whisking constantly. If you’ve stored poached eggs in water, let them sit in very hot (but not boiling) water for a minute to take the chill off before serving atop your freshly toasted muffin halves.
FAQs
Can I use canned salmon to make the cakes?
Absolutely! Well-drained canned salmon works well and keeps this recipe quick and convenient. Just mix in your favorite binding ingredients, season to taste, and proceed as you would with fresh salmon cakes.
Is there a shortcut for the Hollandaise sauce?
Yes! You can use a blender to whip up Hollandaise in a snap—just blend the egg yolks and lemon juice, then slowly stream in melted butter until thickened. Store-bought Hollandaise can work for busy mornings, but homemade sauce takes your Salmon Cake Eggs Benedict to brunch glory.
How do I keep poached eggs from falling apart?
The trick is to use very fresh eggs and bring your simmering water just below boiling. A tablespoon of vinegar in the water also helps the whites set neatly. For extra precision, cracking eggs into a fine-mesh strainer removes any excess liquid for tidier poached eggs.
What can I substitute for English muffins?
You can use toasted brioche, sourdough, or even bagel halves for a fun twist. The main goal is a sturdy, slightly crisp base to soak up that luxurious sauce and runny yolk.
Can I serve Salmon Cake Eggs Benedict as dinner?
Absolutely! The combination of salmon, eggs, and buttery sauce is just as satisfying for a cozy dinner as it is at brunch. Pair with sautéed greens or roasted veggies for a complete evening meal.
Final Thoughts
If you’ve never tried Salmon Cake Eggs Benedict at home, there’s no better time to treat yourself to this show-stopping brunch classic. It’s the perfect blend of comfort and elegance, and every element comes together in a way that just feels special. Give it a try—you’ll be amazed by how simple ingredients can create such an unforgettable dish!
Print
Salmon Cake Eggs Benedict Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Stovetop, Poaching
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a decadent morning meal with this exquisite twist on classic Eggs Benedict. Tender salmon cakes replace the traditional ham for a flavorful touch, all crowned with perfectly poached eggs and luscious hollandaise sauce.
Ingredients
For the Salmon Cakes:
- 2 cooked salmon cakes
- 1 tablespoon butter
- 1 cup fresh spinach leaves (optional)
- Salt and pepper to taste
- Chopped fresh chives for garnish
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (melted)
- Pinch of cayenne pepper
- Salt to taste
Additional:
- 4 large eggs
- 1 tablespoon white vinegar
- 2 English muffins split and toasted
Instructions
- Prepare Hollandaise Sauce: In a small saucepan over low heat, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce thickens. Season with salt and a pinch of cayenne pepper, then keep warm.
- Warm Salmon Cakes: In a skillet, warm the salmon cakes until heated through and crispy on the outside.
- Poach Eggs: In a saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently lower into the water. Poach for 3-4 minutes until whites are set but yolks are runny.
- Assemble: Place a toasted English muffin half on each plate, top with spinach leaves if using, a salmon cake, then a poached egg. Spoon warm Hollandaise sauce over the top and garnish with chopped chives. Serve immediately.
Notes
- For a shortcut, you can use store-bought salmon cakes or leftover cooked salmon shaped into patties.
- Add avocado slices for extra creaminess.
- If you’re new to poaching eggs, crack them into a fine-mesh strainer first to remove loose whites for a neater shape.
Nutrition
- Serving Size: 1 plated serving
- Calories: 590
- Sugar: 3g
- Sodium: 710mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 375mg
