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
Scale
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
