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
Scale
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.
