Salmon Cake Eggs Benedict with Avocado Crema
INGREDIENTS
5 eggs, divided
1 (14.75 -ounce) can salmon (bones and skins removed)
¼ cup plain Greek yogurt
2 tsp seafood seasoning (such as Old Bay)
1 green onion, thinly sliced
3 tbsp whole grain breadcrumbs
2 tbsp olive oil
1 ripe avocado
juice of 1 lemon
2 tbsp warm water
⅛ tsp salt
⅛ tsp pepper
2 tsp vinegar
2 whole grain English muffins, split and toasted
¼ cup arugula
INSTRUCTIONS
In a large mixing bowl, combine one egg with the salmon, Greek yogurt, seafood seasoning, green onion, and breadcrumbs, and mix until well combined. Use your hands to form 4 equal sized, round, flat patties.
Heat a large skillet over medium heat, then add the olive oil. Place the patties in the skillet and cook until golden brown on each side (about 5-8 minutes per side).
To make the avocado crema, combine the avocado, lemon juice, warm water, salt, and pepper in a small blender or food processor and blend until smooth.
To prepare the poached eggs, crack one egg into an individual small bowl or ramekin. In a medium to large pot, bring water to a simmer, where the edges are bubbling but it’s not quite a full boil. Add a few teaspoons of vinegar, and swirl the water in one direction. Gently pour the egg from the bowl into the water, and let cook until the white becomes opaque, and the egg reaches desired level of doneness. With a slotted spoon, gently remove the poached egg and set on a paper towel. Repeat with the remaining 3 eggs.
To serve, top each toasted English muffin with a few arugula leaves, the cooked salmon patty, the poached egg, and a dollop of avocado crema. Serves 4.
Courtesy of
Oldways
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