Description
A delicious twist on classic Eggs Benedict featuring savory salmon cakes topped with poached eggs and creamy homemade hollandaise sauce, perfect for a flavorful breakfast or brunch.
Ingredients
Scale
Salmon Cakes
- 2 cups cooked salmon (flaked)
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped green onions
- 1 tablespoon lemon juice
- Salt and pepper to taste
Assembly
- 4 English muffins (split and toasted)
- Fresh dill or chives for garnish
Poached Eggs
- 8 large eggs
- 1 tablespoon white vinegar
Hollandaise Sauce
- ½ cup unsalted butter (melted)
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Pinch of cayenne pepper
Instructions
- Prepare the salmon cakes: In a bowl, mix the flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, finely chopped green onions, lemon juice, salt, and pepper until just combined. Form the mixture into 8 small patties.
- Cook the salmon cakes: Heat a nonstick skillet over medium heat with a little oil. Cook the patties for 3–4 minutes per side until golden brown and cooked through. Remove from heat and keep warm.
- Make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, mustard, and a pinch of cayenne pepper. With the blender running, slowly drizzle in the melted butter until the sauce thickens and becomes smooth. Keep the sauce warm.
- Poach the eggs: Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3–4 minutes until the egg whites are set but yolks remain soft. Remove eggs using a slotted spoon and drain on paper towels.
- Assemble the dish: Place one salmon cake on each toasted English muffin half. Top each with a poached egg, spoon over the warm hollandaise sauce, and garnish with fresh dill or chives. Serve immediately.
Notes
- For convenience, use canned salmon instead of cooked fresh salmon.
- Use an immersion blender for easier hollandaise sauce preparation.
- For a Florentine variation, add sautéed spinach under the salmon cake.
