Salmon Cake Eggs Benedict (Paleo & Whole30)
Have some free time this morning for a delectable homemade brunch? Try these Paleo Salmon Cake Eggs Benedict! This one takes some time and effort to create, so it’s a perfect weekend treat for yourself (and someone special?). All it’s missing are some mimosas…
Salmon Cakes (makes four patties, serves 2):
1 6oz can wild salmon (I used @wildplanetfoods wild sockeye salmon)
1 T coconut flour
1 celery rib, diced
1 T fresh dill
1 T green onion, diced
1 T lemon juice
1/8 tsp salt
1/8 tsp pepper
2 T coconut oil
For Hollandaise sauce (serves 2):
2 egg yolks
2 T ghee or grass-fed butter
2 T homemade mayo
Big squeeze of lemon juice
Pinch of cayenne
Dash of salt
For the poached eggs (serves 2):
Fresh dill for garnish
Place hollandaise ingredients in a bowl and set aside. *Make sure this bowl fits on top of your poached egg pot (bowl will be placed on top of this pot to heat hollandaise sauce later)
Mix all salmon cake ingredients (except for coconut oil) in a large bowl. Form four patties from the mixture.
Heat coconut oil on large skillet on medium heat and let patties cook for 5-7 minutes on each side. *To make my patties perfectly round and to ensure they didn’t fall apart, I used the rings from mason jar lids as a mold to place my patties in. Just make sure you spray them with non stick spray so patties don’t get stuck in them.
While patties cook, make your poached eggs. Fill a small pot with a couple inches of water and place on medium heat. Crack the first egg into a small bowl or large measuring cup. When water reaches a light simmer, gently lower egg into the water using the bowl/cup to assist you. Repeat with the second egg. Set a timer for four minutes.
When timer goes off, remove eggs with a large spoon and place them on salmon patties. Remove any excess egg white, and pat dry if desired. *Leave the poached egg pot with water over heat for hollandaise sauce.
Turn heat to medium high and warm the bowl with hollandaise sauce ingredients in it by placing the bowl on top of the pot with the poached egg water and whisk until sauce thickens and is warm. Pour sauce over poached eggs and garnish with fresh dill and a pinch of cayenne pepper, if desired.