Description
A delightful twist on the classic Eggs Benedict featuring flavorful salmon cakes topped with perfectly poached eggs and rich hollandaise sauce, served on toasted English muffins. This brunch favorite combines savory seafood, creamy sauce, and fresh herbs for a satisfying breakfast or brunch dish.
Ingredients
Scale
Salmon Cakes
- 2 cups flaked cooked salmon
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 green onions, finely sliced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh dill
- ¼ teaspoon black pepper
- 2 tablespoons olive oil for cooking
Assembly & Poaching
- 4 English muffins, split and toasted
- 8 large eggs for poaching
- 1 tablespoon white vinegar for poaching water
- 1 cup hollandaise sauce, prepared
- Additional dill or chives for garnish
Instructions
- Prepare the Salmon Cake Mixture: In a medium bowl, gently combine the flaked cooked salmon, beaten egg, panko breadcrumbs, mayonnaise, Dijon mustard, sliced green onions, lemon juice, Old Bay seasoning, chopped dill, and black pepper until all ingredients are evenly mixed.
- Shape Salmon Cakes: Form the mixture into eight small, evenly sized patties ensuring they hold together well for cooking.
- Cook the Salmon Cakes: Heat olive oil in a large skillet over medium heat. Cook the salmon patties for 3 to 4 minutes on each side until golden brown and warmed through. Remove and keep warm.
- Poach the Eggs: Bring a large pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then carefully slide the eggs into the simmering water. Poach for 3 to 4 minutes until the egg whites are set, but yolks remain runny. Remove eggs with a slotted spoon and drain on a paper towel.
- Assemble the Eggs Benedict: Place a cooked salmon cake on each half of the toasted English muffins. Top each with a poached egg, spoon warm hollandaise sauce generously over the eggs, and garnish with additional dill or chives.
- Serve Immediately: Serve the salmon cake eggs benedict hot for a delicious and elegant brunch or breakfast option.
Notes
- Salmon cakes can be prepared up to 24 hours in advance and refrigerated before cooking to save time on the day of serving.
- For a lighter hollandaise sauce, substitute traditional hollandaise with Greek yogurt hollandaise.
- Ensure the water for poaching eggs is gently simmering, not boiling, to achieve perfectly poached eggs.
- If you prefer crispier salmon cakes, add an extra tablespoon of panko breadcrumbs to the mixture.
