Description

Salmon Cake Eggs Benedict is a delightful twist on the classic brunch favorite, featuring flavorful, golden salmon cakes topped with perfectly poached eggs and a rich, creamy hollandaise sauce. This gourmet breakfast dish combines fresh ingredients and hearty flavors to deliver a satisfying and elegant meal that’s perfect for weekend mornings or special occasions.

Ingredients

Scale

For the Salmon Cakes

1 can (14.75 oz) salmon, drained and flaked
½ cup breadcrumbs
1 egg
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 green onions, finely chopped
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil for cooking

For the Hollandaise Sauce

3 egg yolks
1 tablespoon lemon juice
½ cup unsalted butter, melted
pinch of cayenne pepper
salt to taste

For Assembly

4 large eggs
2 English muffins, split and toasted
fresh dill or chives for garnish

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Instructions

Prepare the Salmon Cakes: In a medium bowl, combine the drained and flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, finely chopped green onions, garlic powder, salt, and black pepper. Mix gently until just combined to avoid overworking the mixture. Form the mixture into 4 even patties. Heat olive oil in a skillet over medium heat and cook the salmon cakes for 3 to 4 minutes on each side until they turn golden brown and are heated through.
Make the Hollandaise Sauce: In a heatproof bowl over a saucepan of simmering water, whisk together the egg yolks and lemon juice. Slowly drizzle in the melted unsalted butter while whisking continuously, ensuring the sauce thickens smoothly without scrambling the eggs. Once thickened, remove from heat and stir in a pinch of cayenne pepper and salt to taste.
Poach the Eggs: Bring a saucepan of water to a gentle simmer and add a splash of vinegar to help the egg whites coagulate. Crack each egg into a small bowl, then gently slide the eggs one by one into the simmering water. Cook each egg for 3 to 4 minutes until the whites are fully set but the yolks remain soft and runny.
Assemble the Benedict: Place one salmon cake on each toasted English muffin half. Carefully top each with a poached egg and generously spoon warm hollandaise sauce over the top. Garnish with fresh dill or chives for a bright, herbal note, and serve immediately to enjoy the perfect balance of textures and flavors.

Notes

You can substitute canned salmon with fresh cooked salmon for a fresher taste.
Make the salmon cakes ahead of time and reheat them briefly before plating to save time on busy mornings.
Add sautéed spinach or sliced avocado on top of the English muffins for an extra layer of flavor and color.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 Benedict stack
Calories: 430
Sugar: 2g
Sodium: 540mg
Fat: 29g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 24g
Cholesterol: 255mg