Salmon Cake Eggs Benedict Recipe
If you love the classic elegance of traditional eggs benedict and adore the rich, flaky texture of salmon cakes, then you are in for a treat with this Salmon Cake Eggs Benedict Recipe. It masterfully combines golden, crisp salmon cakes with perfectly poached eggs and lusciously creamy hollandaise sauce, creating a harmonious blend of flavors and textures. This dish elevates your brunch or breakfast game with a delightful seafood twist that feels both indulgent and comforting. Get ready to impress yourself and anyone lucky enough to share this plate with you!
Ingredients You’ll Need
Each ingredient in this Salmon Cake Eggs Benedict Recipe plays an essential role, creating a dish that’s both simple and spectacular. The ingredients bring brightness, creaminess, and a mix of textures that make every bite memorable.
- Cooked salmon cakes (2, about 3–4 ounces each): The star of the show providing heartiness and rich salmon flavor.
- English muffins (2, split and toasted): Offer a crisp, chewy base that holds everything together.
- Large eggs (4): For delicate poaching, the runny yolks add lusciousness to each bite.
- White vinegar (1 tablespoon): Helps keep the poached eggs’ whites tight and neat during cooking.
- Chopped fresh dill (2 tablespoons, optional): Adds a fresh, herbal note that complements the salmon.
- Egg yolks (3, for hollandaise sauce): Create the velvety base of the luxurious sauce.
- Lemon juice (1 tablespoon): Brightens the hollandaise with a subtle tang.
- Unsalted butter (1/2 cup, melted): Enriches the sauce with creamy goodness.
- Cayenne pepper (pinch): Adds a gentle warmth to balance the richness.
- Salt (to taste): Enhances all the flavors perfectly.
How to Make Salmon Cake Eggs Benedict Recipe
Step 1: Prepare the Hollandaise Sauce
The hollandaise sauce is the silky heart of this dish and deserves careful attention. Set a heatproof bowl over gently simmering water to create a double boiler that will gently cook the egg yolks without scrambling them. Whisk the yolks and lemon juice vigorously until the mixture thickens and doubles in volume. Now, slowly drizzle the melted butter while continuing to whisk, ensuring the sauce stays smooth and creamy. Once thickened, remove from heat and season with a pinch of cayenne pepper and salt. Keep warm until ready to serve to preserve its luscious texture.
Step 2: Poach the Eggs
Bring a medium saucepan filled with water to a gentle simmer and add the white vinegar; this will help the eggs maintain their shape while cooking. Crack each egg into a small bowl—this makes it much easier to slide them gently into the water without breaking the yolks. Poach the eggs for about 3 to 4 minutes until the whites are set but the yolks remain deliciously runny. Use a slotted spoon to carefully lift the eggs from the water and let them drain on paper towels to remove excess moisture.
Step 3: Warm and Crisp the Salmon Cakes
Heat a skillet over medium heat and warm the cooked salmon cakes until they are heated through and the exterior achieves a light, appetizing crispiness. This step revives the salmon cakes, adding texture contrast and ensuring they remain moist on the inside.
Step 4: Assemble Your Salmon Cake Eggs Benedict Recipe
To bring this beautiful dish together, place one warmed salmon cake on each toasted English muffin half. Gently nestle a perfectly poached egg atop each cake, then lavish each with a generous spoonful of the warm hollandaise sauce. If you’re using fresh dill, sprinkle it now—it adds a burst of color and a lovely herbal note that ties all the flavors together. Serve immediately to enjoy the interplay of warm, creamy, and crispy textures.
How to Serve Salmon Cake Eggs Benedict Recipe
Garnishes
Fresh herbs like dill or chives are excellent garnishes that brighten the plate and complement the salmon’s flavor. A light sprinkle of paprika or a few microgreens can add a pop of color and visual appeal, making your presentation feel extra special.
Side Dishes
Round out this decadent brunch with roasted baby potatoes for a crispy, savory side or a fresh, crisp green salad that adds a refreshing balance. Light citrus vinaigrette on your salad will echo the hollandaise’s lemon notes perfectly. Sliced avocado or a small fruit salad also pairs wonderfully, adding creaminess or sweetness without overwhelming the dish.
Creative Ways to Present
For a modern twist, try stacking the ingredients as a mini tower on individual plates, layering salmon cake, egg, and sauce with a sprinkle of dill in between each layer. Alternatively, serve the salmon cake eggs benedict open-faced on a rustic wooden board surrounded by colorful edible flowers or alongside small ramekins of hollandaise and extra dill for guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to two days. Poached eggs and hollandaise are best prepared fresh, but the other components hold well for quick reheating.
Freezing
Salmon cakes freeze beautifully if you want to prepare in advance—just wrap them tightly and freeze for up to one month. When ready to use, thaw in the refrigerator overnight and reheat gently in a skillet to keep their crispy exterior intact.
Reheating
To reheat salmon cakes, place them in a warm skillet over medium heat until heated through. Avoid microwaving as it tends to make textures soggy. For poached eggs and hollandaise, it’s best to make fresh for optimal taste and texture, but gently warming hollandaise sauce over low heat can be done carefully without curdling.
FAQs
Can I use store-bought salmon cakes for the Salmon Cake Eggs Benedict Recipe?
Absolutely! Store-bought salmon cakes can work well and save time. Just be sure to warm them gently and crisp them up in your skillet before assembling to maintain the best texture.
What if I’m not confident poaching eggs?
Poaching eggs can be intimidating at first, but using fresh eggs and adding vinegar to simmering water really helps. You can also try making “coddled” eggs or soft boil instead if you prefer.
Is dill necessary for this recipe?
Dill is optional but highly recommended as it beautifully complements salmon’s flavor. If you don’t have fresh dill on hand, parsley or chives make good substitutions.
Can I make the hollandaise sauce ahead of time?
Hollandaise is best made fresh for silky texture, but you can prepare it up to an hour ahead and keep it warm over a very low heat or in a thermos. Just whisk gently before serving to restore its smoothness.
How can I make the recipe dairy-free?
For a dairy-free version, substitute butter in the hollandaise with a high-quality olive oil or a vegan butter alternative and ensure your salmon cakes don’t contain any dairy ingredients.
Final Thoughts
This Salmon Cake Eggs Benedict Recipe is a show-stopping dish that brings together the luxurious feel of eggs benedict with the fresh, satisfying flavors of the sea. It’s a beautiful way to elevate any brunch or special breakfast, guaranteed to wow your family and guests. Dive in, have fun experimenting, and savor every delicious bite—you won’t regret making this your new favorite!
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Salmon Cake Eggs Benedict Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Pescatarian
Description
This Salmon Cake Eggs Benedict is a delightful brunch twist on the classic eggs benedict. Featuring savory salmon cakes atop toasted English muffins, crowned with perfectly poached eggs and rich, creamy hollandaise sauce, it offers a flavorful seafood variation that’s perfect for a special breakfast or brunch.
Ingredients
Main Ingredients
- 2 cooked salmon cakes (about 3–4 ounces each)
- 2 English muffins (split and toasted)
- 4 large eggs
- 1 tablespoon white vinegar
- 2 tablespoons chopped fresh dill (optional)
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (melted)
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Prepare the Hollandaise Sauce: In a heatproof bowl set over a pot of gently simmering water (double boiler), whisk the egg yolks and lemon juice together until the mixture thickens and doubles in volume. Slowly drizzle in the melted butter while whisking constantly to create a smooth and creamy sauce. Remove from heat, season with a pinch of cayenne pepper and salt to taste, then keep warm.
- Poach the Eggs: Bring a medium saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove the eggs using a slotted spoon and drain on paper towels.
- Warm the Salmon Cakes: Heat a skillet over medium heat and warm the cooked salmon cakes until they are heated through and lightly crisped on the outside, about 3 to 5 minutes per side.
- Assemble the Eggs Benedict: Place one warmed salmon cake on each toasted English muffin half. Top each with a poached egg, then spoon a generous amount of the warm hollandaise sauce over the top. Garnish with chopped fresh dill if desired. Serve immediately for the best taste and texture.
Notes
- Salmon cakes can be prepared in advance and reheated just before serving to save time.
- For added flavor, stir a little Dijon mustard or chopped fresh herbs into the hollandaise sauce.
- Serve this dish alongside roasted potatoes or a light green salad for a complete and satisfying brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
