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Salmon Cake Eggs Benedict Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 26 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Assemble Base: Place toasted English muffin halves onto serving plates, topping each half with a cooked salmon cake.
  5. Add Poached Eggs: Using a slotted spoon, gently remove the poached eggs from the water and place one on top of each salmon cake.
  6. Top with Hollandaise: Spoon a generous amount of hollandaise sauce over the poached eggs and salmon cakes.
  7. Garnish and Season: Sprinkle chopped fresh chives on top and season with salt and black pepper to taste.
  8. 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.

Find it online: https://slsrecipes.com/salmon-cake-eggs-benedict-recipe/