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Alaska Salmon Cake Eggs Benedict

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Alaska Salmon Cake Eggs Benedict
Crispy salmon cakes are a delightful alternative for eggs Benedict, topped with an egg and classic Hollandaise sauce.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 4

Ingredients

  • 1 package (about 1 ounce) Hollandaise sauce mix
  • 2 large English muffins, split
  • Butter, as needed
  • 5 large eggs
  • 1/4 cup regular or low-fat sour cream
  • 2 teaspoons lemon pepper seasoning
  • 1/4 cup sliced scallions
  • 12-15 ounces canned or pouched skinless, boneless Alaska salmon, drained and chunked
  • 3 tablespoons Italian-seasoned breadcrumbs
  • Vegetable oil, as needed

Nutrition Facts

Calories 457
Total Fat 22g
Saturated Fat 7g
Calories from Fat 44%
Cholesterol 328mg
Protein 36g
Carbohydrate 24g
Fiber <1g
Sodium 1115mg
Calcium 359mg
Vitamin D 934 UI
Omega-3 Fatty Acids 2030mg
Recipe courtesy of Ryan and Sara Hall

Instructions

  1. Step 1 Make sauce and prepare English muffins

    Prepare Hollandaise sauce according to package directions; cover and keep warm. Toast muffins; lightly butter and keep warm.

  2. Step 2 Make salmon cakes

    In a large bowl, whisk 1 egg lightly. Add sour cream, lemon pepper and scallions; mix well. Add drained salmon and breadcrumbs; mix well. Shape into 4 patties. Coat a large nonstick skillet with about 2 tablespoons of oil. Over medium-high heat, cook salmon patties, about 3 minutes per side, until crisp and deep golden brown on both sides. Remove from pan and keep warm.

  3. Step 3 Cook the eggs

    Wipe skillet clean with a paper towel. Add a light coating of oil to pan; heat over medium-high heat. Crack eggs gently into pan. Wait 1 minute, then add 1/2 cup of water. Cover and cook until eggs are opaque on top, similar to a poached egg. 

  4. Step 4 Assemble and serve

    For each serving, place a muffin half on a plate. Top with a warm salmon cake. Remove an egg from pan with a slotted spoon/spatula; place over salmon. Spoon on Hollandaise sauce. Serve immediately.

Nutrition Facts

Calories 457
Total Fat 22g
Saturated Fat 7g
Calories from Fat 44%
Cholesterol 328mg
Protein 36g
Carbohydrate 24g
Fiber <1g
Sodium 1115mg
Calcium 359mg
Vitamin D 934 UI
Omega-3 Fatty Acids 2030mg
Recipe courtesy of Ryan and Sara Hall