Description
A delicious twist on classic eggs benedict featuring crispy salmon cakes in place of traditional Canadian bacon, topped with perfectly poached eggs and creamy hollandaise sauce. Ideal for brunch or a special breakfast, this recipe combines savory seafood flavors with rich, velvety textures.
Ingredients
Scale
For the Salmon Cakes
- 2 cups flaked cooked salmon
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 green onions, finely sliced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
For the Eggs Benedict
- 4 English muffins, split and toasted
- 8 large eggs for poaching
- 1 tablespoon white vinegar for poaching water
- 1 cup hollandaise sauce, prepared
- Additional dill or chives for garnish
Instructions
- Prepare the Salmon Cakes: In a medium bowl, gently combine the flaked salmon, beaten egg, panko breadcrumbs, mayonnaise, Dijon mustard, sliced green onions, lemon juice, Old Bay seasoning, chopped dill, and black pepper. Mix until just combined to maintain a tender texture, then shape the mixture into eight small patties.
- Cook the Salmon Cakes: Heat olive oil in a large skillet over medium heat. Carefully add the patties and cook for about 3 to 4 minutes on each side until they become golden brown and are warmed through.
- Poach the Eggs: Bring a large pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl then gently slide each one into the simmering water. Poach for 3 to 4 minutes, or until the whites are set while the yolks remain runny. Remove eggs with a slotted spoon and drain briefly on a paper towel.
- Assemble the Eggs Benedict: Place a warm salmon cake on each toasted English muffin half. Top each with a poached egg. Spoon warm hollandaise sauce generously over the eggs and garnish with fresh dill or chives.
- Serve: Serve immediately for the best texture and flavor experience.
Notes
- Salmon cakes can be prepared up to 24 hours ahead and refrigerated until ready to cook.
- For a lighter hollandaise, substitute with Greek yogurt-based hollandaise sauce.
- If you prefer firmer yolks, poach eggs for an additional minute or two.
- Use fresh dill or chives as garnish to enhance aroma and presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
