Enjoy these quinoa cakes, made with Success® Tri-Color Quinoa, topped with poached eggs, smoked salmon and a creole mustard hollandaise sauce for breakfast, lunch or dinner.
Prepare quinoa according to package directions.
Meanwhile, beat 1 egg in a medium bowl.
When quinoa is ready, add it along with flour, dill, garlic, green onion, salt and pepper to beaten egg. Stir to combine.
Form mixture into 4 patties.
Heat oil in a large skillet over medium heat. Fry cakes for 3 minutes on each side, until golden brown. Transfer to a plate and keep warm.
Combine mayonnaise, sour cream and mustard in a small bowl. Set aside.
In microwave or in a pot of simmering water, poach remaining eggs.
Place a warm quinoa cake on each of 4 plates. Top each cake with salmon, 1 egg and cream sauce.
Sprinkle with cayenne, if using.
Eggs can be poached or fried, if you prefer.