If you’re craving a brunch that feels fancy but is surprisingly easy to whip up, let me introduce you to this delightful Salmon Cake Eggs Benedict Recipe. It’s a fresh twist on the classic eggs benedict, swapping out the usual ham for flavorful salmon cakes that add a wonderful texture and a touch of seafood richness. Topped with perfectly poached eggs and a luscious homemade hollandaise sauce, this dish is an instant crowd-pleaser that’ll have everyone asking for seconds. Whether it’s a weekend treat or a special breakfast, this recipe brings comfort and elegance together on one plate.
Ingredients You’ll Need
Bright, fresh, and simple ingredients come together in this recipe, each playing a crucial role in balancing flavors and textures. From the flaky salmon cakes to the silky hollandaise, every component is essential for creating the perfect Salmon Cake Eggs Benedict Recipe experience.
- Salmon cakes: These provide a flavorful, crispy base that pairs beautifully with the eggs.
- Large eggs: For poaching to perfect runny yolks that crown the dish.
- White vinegar: Helps eggs hold their shape during poaching.
- English muffins: Toasted to add a slightly crunchy, buttery foundation.
- Butter: Adds richness both to the muffins and the hollandaise sauce.
- Fresh spinach leaves (optional): A pop of green that introduces freshness and color.
- Chopped fresh chives: A mild onion flavor that’s perfect for garnishing and elevating the dish’s aroma.
- Egg yolks, lemon juice, unsalted butter (for hollandaise): These create a creamy, tangy sauce that ties everything together beautifully.
- Cayenne pepper: Adds a subtle spicy kick to the hollandaise without overwhelming the flavors.
- Salt and pepper: Essential seasonings to enhance every element of the recipe.
How to Make Salmon Cake Eggs Benedict Recipe
Step 1: Prepare the Hollandaise Sauce
Start by whisking the egg yolks with lemon juice in a small saucepan over low heat. This gentle warming thickens the mixture slightly, which is key for a silky hollandaise. Slowly drizzle in the melted butter while continuously whisking—this slow incorporation emulsifies the sauce beautifully. Finish with a pinch of cayenne pepper and salt, then set aside, keeping it warm until assembly.
Step 2: Toast the English Muffins and Warm the Salmon Cakes
Split your English muffins and toast them until golden brown, bringing a delightful crunch and buttery flavor. Meanwhile, warm the cooked salmon cakes in a skillet until they’re heated through and crispy on the outside. This adds texture contrast that makes every bite so satisfying.
Step 3: Poach the Eggs
Bring water mixed with white vinegar to a gentle simmer. Crack each egg into a small bowl before carefully lowering them into the water. Poach for about 3 to 4 minutes until the whites are set but the yolks remain delectably runny. Using vinegar helps the eggs maintain their shape, giving you that classic eggs benedict appearance.
Step 4: Assemble Your Salmon Cake Eggs Benedict
Place each toasted muffin half on a plate and add a layer of fresh spinach leaves if you’d like that extra green boost. Top with a warm salmon cake, then carefully place a poached egg on top. Generously spoon warm hollandaise sauce over the eggs, letting it cascade down the sides. Finish by sprinkling with chopped chives, adding both freshness and a pop of color.
How to Serve Salmon Cake Eggs Benedict Recipe
Garnishes
Chopped fresh chives are the star garnish here, providing a subtle onion bite and a vibrant green hue that brightens the dish. For an extra pop, a light dusting of paprika or a few thin avocado slices make beautiful and tasty additions.
Side Dishes
This dish pairs wonderfully with a crisp mixed green salad dressed in lemon vinaigrette, or some roasted baby potatoes seasoned with rosemary for a comforting touch. Fresh fruit salad is another lovely complement, adding light sweetness to the plate.
Creative Ways to Present
For a brunch party, consider plating the Salmon Cake Eggs Benedict Recipe on individual wooden boards or rustic ceramic plates for a charming farmhouse vibe. Drizzle extra hollandaise on the side for dipping or create a colorful assembly line with avocado, microgreens, and smoked paprika for guests to customize their own.
Make Ahead and Storage
Storing Leftovers
Leftover salmon cakes and hollandaise sauce can be stored separately in airtight containers in the refrigerator for up to two days. Poached eggs are best enjoyed fresh, but the other components hold up well and can be quickly reheated.
Freezing
Salmon cakes freeze beautifully when wrapped tightly in plastic wrap and stored in a freezer bag for up to two months. The hollandaise sauce does not freeze well due to its delicate emulsion, so it’s best to prepare it fresh or store refrigerated short-term.
Reheating
To reheat salmon cakes, warm them gently in a skillet over medium heat to regain their crisp exterior. Reheat hollandaise sauce in a double boiler or very gently in a microwave, stirring often to prevent separation. Assemble the dish fresh, especially with freshly poached eggs, for the best taste and texture.
FAQs
Can I use store-bought salmon cakes for this recipe?
Absolutely! Store-bought salmon cakes are a great shortcut and save time. Just warm them thoroughly in a skillet to bring back their crispness before assembling your eggs benedict.
What if I don’t have fresh spinach? Can I skip it?
Yes, the spinach is optional and mainly adds freshness and color. If you don’t have it on hand, the dish will still shine with the salmon cakes and hollandaise sauce taking center stage.
How do I know when my poached eggs are perfectly cooked?
The whites should be fully set and hold their shape, while the yolks should remain soft and runny. Gently touch the egg white with a spoon to test firmness after 3–4 minutes of poaching.
Is there a way to make the hollandaise sauce ahead?
You can make hollandaise sauce ahead and keep it warm in a thermos or over very low heat, but it’s best to prepare it just before serving for optimal creaminess and to prevent separation.
Can I add other herbs besides chives for garnish?
Yes, fresh dill or parsley also work wonderfully to enhance the salmon and hollandaise flavors, adding an herbal brightness to the Salmon Cake Eggs Benedict Recipe.
Final Thoughts
This Salmon Cake Eggs Benedict Recipe is a true delight for anyone looking to elevate their brunch game without fuss. With its rich, creamy hollandaise, perfectly poached eggs, and flavorful salmon cakes, this dish feels like a celebration on a plate. I can’t wait for you to try it and make your mornings extra special—trust me, it’s worth every bite!
Print
Salmon Cake Eggs Benedict Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
This Salmon Cake Eggs Benedict recipe combines crispy salmon cakes with perfectly poached eggs and a rich homemade Hollandaise sauce served on toasted English muffins. A delicious and elegant brunch option featuring fresh spinach and garnished with chives for added flavor and color.
Ingredients
Salmon Cakes and Assembly
- 2 cooked salmon cakes
- 4 large eggs
- 1 tablespoon white vinegar
- 2 English muffins, split and toasted
- 1 tablespoon butter
- 1 cup fresh spinach leaves (optional)
- Salt and pepper to taste
- Chopped fresh chives for garnish
Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Toast English Muffins: Split the English muffins in half and toast them until golden brown. Set aside.
- Make Hollandaise Sauce: In a small saucepan over low heat, whisk together the egg yolks and lemon juice until the mixture slightly thickens. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens to a creamy consistency. Season with salt and a pinch of cayenne pepper. Keep the sauce warm.
- Warm Salmon Cakes: Heat a skillet over medium heat and warm the salmon cakes until they’re heated through and the outside is crispy. Remove from heat.
- Poach Eggs: In a saucepan, bring water and white vinegar to a gentle simmer. Crack each egg into a small bowl, then gently lower it into the simmering water. Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny.
- Assemble the Benedict: Place a toasted English muffin half on each plate. Layer with fresh spinach leaves if using, followed by a warmed salmon cake and a poached egg on top.
- Serve: Spoon warm Hollandaise sauce generously over the eggs and salmon cakes. Garnish with chopped fresh chives. Serve immediately while warm.
Notes
- You can use store-bought salmon cakes or leftover cooked salmon shaped into patties to save time.
- Add avocado slices for extra creaminess and flavor.
- If you are new to poaching eggs, crack each egg into a fine-mesh strainer first to remove loose whites for a neater shape.
