- 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 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.
Banner Image:
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Ingredients:
5 eggs, divided
1 (14.75-ounce) can salmon (bones and skins removed)
¼ cup plain Greek yogurt
2 teaspoons seafood seasoning (such as Old Bay)
1 green onion, thinly sliced
3 tablespoons whole grain breadcrumbs
2 tablespoons olive oil
1 ripe avocado
juice of 1 lemon
2 tablespoons warm water
⅛ teaspoon salt
⅛ teaspoon pepper
2 teaspoons vinegar
2 whole grain English muffins, split and toasted
¼ cup arugula
Nutrition:
Calories: 460, Total fat: 27g, Saturated fat: 6g, Sodium: 550mg, Carbohydrate: 21g, Fiber: 4g, Total Sugar: 3g (Added Sugar: 0g), Protein: 35g
Author:
An Oldways recipe, courtesy of Kelly Toups
Description:
This delicious dish is perfect for a leisurely weekend brunch. A heart-healthy avocado crema replaces the hollandaise sauce in this twist on Eggs Benedict. To streamline your morning, the salmon cakes can be formed the night before and covered in the fridge before cooking.