Alaska Salmon Cake Eggs Benedict

- 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 |
Instructions
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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.
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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.
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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.
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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 |