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
Scale
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
