If you have ever wished to elevate your brunch game with a dish that feels both luxurious and comforting, the Salmon Cake Eggs Benedict Recipe is here to dazzle your taste buds. This clever twist on the traditional eggs Benedict swaps out the usual Canadian bacon for crispy, flavorful salmon cakes, bringing a delightful seafood richness that pairs beautifully with perfectly poached eggs and silky hollandaise sauce. It’s a recipe that promises a balance of textures and flavors in every bite, making your morning feel just a little more special.
Ingredients You’ll Need
The magic of the Salmon Cake Eggs Benedict Recipe lies in its simple yet essential ingredients. Each element plays a crucial role in creating the perfect harmony of taste, texture, and eye-catching color—working together to impress even the most discerning brunch guests.
- Salmon cakes: These provide a deliciously crispy and savory base with a tender flaky interior, perfect for supporting the eggs and sauce.
- Large eggs: Essential for poaching to a tender, runny perfection that’s classic to any eggs Benedict dish.
- English muffins: Their toasted crunch forms a sturdy foundation, balancing the softness of the eggs and salmon cakes.
- White vinegar: Helps the eggs hold their shape when poaching, crucial for that glossy, picture-perfect look.
- Salt and black pepper: Simple seasonings that bring out all the flavors without overwhelming.
- Hollandaise sauce: Creamy and buttery, this sauce adds richness and a velvety finish to each serving.
- Chopped fresh chives: For a burst of freshness and an elegant touch of green.
- Lemon wedges: Their bright acidity cuts through the richness, making every bite well-rounded.
How to Make Salmon Cake Eggs Benedict Recipe
Step 1: Poach the Eggs to Perfection
Start by bringing a medium saucepan filled with water to a gentle simmer and add the white vinegar. This step is key because the vinegar helps the egg whites coagulate quickly, preventing wispy edges. Crack each egg into a small bowl and slide it gently into the simmering water. Poach for 3 to 4 minutes, aiming for tender whites and luxuriously runny yolks. The timing here is your secret weapon to that classic eggs Benedict texture.
Step 2: Cook the Salmon Cakes
While the eggs are gently poaching, cook the salmon cakes. Whether you’re using store-bought or homemade, heat them according to instructions until they are golden brown and heated through. This crispy exterior paired with the soft center creates a fantastic contrast that makes this Salmon Cake Eggs Benedict Recipe so satisfying.
Step 3: Toast the English Muffins
Split and toast the English muffins until they are golden and crispy. The crunch of the muffin is essential to provide a firm, flavorful base that holds up beautifully under the salmon cakes and eggs, without getting soggy.
Step 4: Assemble the Eggs Benedict
Now comes the fun part: layering your creation. Place the toasted muffin halves on plates, then top each with a warm salmon cake. Carefully lift the poached eggs out of the water with a slotted spoon and gently place one on each salmon cake. This stacking of layers ensures each forkful contains all your favorite flavors.
Step 5: Add Hollandaise and Garnish
Spoon a generous amount of hollandaise sauce over each poached egg and salmon cake stack. Sprinkle chopped chives on top for that fresh, vibrant touch and season with salt and black pepper to taste. Serve immediately with lemon wedges on the side for an optional bright squeeze of citrus that elevates this dish beautifully.
How to Serve Salmon Cake Eggs Benedict Recipe
Garnishes
Chopped fresh chives are a classic garnish that not only add a pop of green color but also a mild onion flavor which cuts through the richness of the hollandaise and salmon. A light dusting of freshly ground black pepper and a pinch of flaky sea salt enhance every mouthwatering bite. Don’t forget those lemon wedges; a simple squeeze adds a zesty brightness that rounds out the flavors perfectly.
Side Dishes
To complete your brunch spread, consider serving your Salmon Cake Eggs Benedict Recipe with crisp mixed greens tossed in a light vinaigrette or some roasted asparagus for a fresh, green crunch. For a heartier option, breakfast potatoes or griddled tomatoes are fantastic accompaniments that complement the dish’s rich textures and flavors without overpowering them.
Creative Ways to Present
Take your presentation to the next level by layering the salmon cakes and eggs on vibrant plates and drizzling hollandaise artfully around the edges. Adding microgreens or edible flowers provides an Instagram-worthy finish. For a whimsical touch, you can swap out English muffins for toasted brioche slices or even sweet potato rounds, giving your Salmon Cake Eggs Benedict Recipe a colorful, allergy-friendly twist.
Make Ahead and Storage
Storing Leftovers
If by any chance you have leftovers (though that’s rare!), store the salmon cakes, eggs, and hollandaise separately in airtight containers in the fridge. This prevents sogginess and keeps each component fresh. Consume within 1 to 2 days for the best taste and texture.
Freezing
Salmon cakes freeze beautifully, so make a batch ahead of time and freeze them individually wrapped. Avoid freezing the poached eggs and hollandaise as they don’t keep their texture well after thawing. When ready, reheat the salmon cakes gently from frozen, then assemble your dish fresh for that just-made appeal.
Reheating
To reheat leftovers, warm salmon cakes in a skillet over medium heat to retain their crispiness. Reheat hollandaise sauce gently in a warm water bath or microwave in short bursts, stirring often. Poach fresh eggs rather than reheating, as poached eggs are best when fresh and tender. This way, you maintain the appealing texture and flavor of the Salmon Cake Eggs Benedict Recipe.
FAQs
Can I make the hollandaise sauce ahead of time?
Yes, you can prepare hollandaise sauce ahead and gently rewarm it when ready to serve. Just be careful not to overheat it, as the sauce can separate. Use a warm water bath or low heat to keep it smooth and creamy.
What’s the best way to poach eggs without vinegar?
If you prefer not to use vinegar, make sure the water is at a gentle simmer and use very fresh eggs, which naturally hold together better. You can also create a gentle whirlpool in the water before sliding in the eggs to help the whites wrap neatly around the yolk.
Can I use other types of seafood cakes for this recipe?
Absolutely! Crab cakes or shrimp cakes make delicious alternatives that work wonderfully with this eggs Benedict style. Just adjust cooking times as needed to ensure they’re heated through and crispy on the outside.
Is there a lighter alternative to traditional hollandaise sauce?
Yes, you can try a Greek yogurt-based hollandaise sauce for a tangy, lower-fat version. It still offers that creamy richness but with fewer calories, making the Salmon Cake Eggs Benedict Recipe more diet-friendly.
How do I know when the poached eggs are perfectly cooked?
Perfect poached eggs have firm whites but a yolk that is still soft and runny inside. Poaching for 3 to 4 minutes is a good guideline; you can gently lift the egg out to check the whites. The yolk should quiver slightly when touched.
Final Thoughts
There’s nothing quite like treating yourself to a brunch that feels elegant but is surprisingly easy to prepare, and the Salmon Cake Eggs Benedict Recipe delivers exactly that. Whether for a special weekend breakfast or a celebratory brunch with friends, this recipe brings together vibrant flavors, irresistible textures, and beautiful presentation. Dive in and enjoy the comforting yet indulgent delight that this dish promises—you’ll be amazed at how quickly it becomes a new favorite!
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Salmon Cake Eggs Benedict Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Brunch
- Method: Poaching and Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Salmon Cake Eggs Benedict is a delicious twist on the classic brunch favorite, featuring crispy salmon cakes topped with perfectly poached eggs, creamy hollandaise sauce, and garnished with fresh chives. Served on toasted English muffins with a side of lemon wedges, this dish combines rich flavors and satisfying textures for a memorable breakfast or brunch experience.
Ingredients
Salmon Cakes
- 4 salmon cakes (store-bought or homemade)
Poached Eggs
- 4 large eggs
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 2 English muffins, split and toasted
- 1/2 cup hollandaise sauce (homemade or store-bought)
- 1 tablespoon chopped fresh chives (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare Poaching Water: Bring a medium saucepan filled with water to a gentle simmer and stir in the white vinegar. This helps the egg whites to coagulate while poaching.
- Poach Eggs: Crack each egg into a small bowl to keep yolks intact, then carefully slide each into the simmering water. Poach for 3 to 4 minutes until the whites are set but yolks remain runny.
- Cook Salmon Cakes: While eggs are poaching, cook the salmon cakes according to package instructions or your homemade recipe until golden brown and heated through, usually on the stovetop in a skillet.
- Assemble Base: Place toasted English muffin halves onto serving plates, topping each half with a cooked salmon cake.
- Add Poached Eggs: Using a slotted spoon, gently remove the poached eggs from the water and place one on top of each salmon cake.
- Top with Hollandaise: Spoon a generous amount of hollandaise sauce over the poached eggs and salmon cakes.
- Garnish and Season: Sprinkle chopped fresh chives on top and season with salt and black pepper to taste.
- Serve: Serve immediately with lemon wedges on the side to add a fresh citrus brightness.
Notes
- For a lighter alternative, try using Greek yogurt based hollandaise sauce.
- Salmon cakes can be prepared ahead of time and gently reheated before assembling the dish.
- Use fresh eggs for best poaching results.
- Adjust hollandaise quantity depending on personal preference for sauce coverage.
