Creole Salmon Benedicts with Quinoa Cakes

This delicious version of eggs Benedict is made with salmon and quinoa cakes all topped with a savory creole mustard hollandaise sauce. It’s a perfect dish to serve at your next brunch!

(No Ratings Yet)
Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 15 mins
Servings
SERVES 4
Ready in
TOTAL TIME 30 mins

Ingredients

  • 1 bag Success® Tri-Color Quinoa
  • 5 eggs, divided
  • 1/2 cup all-purpose flour
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • 1 green onion, sliced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp canola oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp creole mustard
  • 4 oz (1/2 cup) smoked salmon
  • cayenne pepper (optional)

Instructions

  • 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.

    Step 1

  • Prepare quinoa according to package directions.

    Step 2

  • Meanwhile, beat 1 egg in a medium bowl.

    Step 3

  • When quinoa is ready, add it along with flour, dill, garlic, green onion, salt and pepper to beaten egg. Stir to combine.

    Step 4

  • Form mixture into 4 patties.

    Step 5

  • 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.

    Step 6

  • Combine mayonnaise, sour cream and mustard in a small bowl. Set aside.

    Step 7

  • In microwave or in a pot of simmering water, poach remaining eggs.

    Step 8

  • Place a warm quinoa cake on each of 4 plates. Top each cake with salmon, 1 egg and cream sauce.

    Step 9

  • Sprinkle with cayenne, if using.

    Recipe Tips

  • Eggs can be poached or fried, if you prefer.

Eggs Benedict with a Twist!

These anytime eggs are perfect for your next brunch, lunch, dinner, or for whenever the craving strikes! Once you make them, it will be hard to resist making them again and again. Traditionally served over toasted English muffins, these eggs Benedict are made with a protein flavor explosion of quinoa cakes and salmon.

There are many ways to poach an egg, but the simplest method is to fill a microwave-safe bowl with about 1/3 cup of water and just a splash of vinegar (this is to help the eggs stay together). Gently crack an egg into the bowl (without the egg breaking), cover and microwave on high for 1 minute. The whites will cook faster here, but if the yolk is too runny after a minute, keep cooking in 10 second intervals until it has reached your desired consistency. Take the egg out of the water and place on top of paper towel to blot dry. Then gently place one on each golden quinoa cake.

Be Adventurous

For this recipe, we’re taking a slight flavor detour and turning the traditional hollandaise into a creamy, Cajun-style sauce. Eggs Benedict with a Cajun or creole twist is often called eggs Trivette, and is usually topped off with crawfish.

Get Organized

This recipe may have a lot of steps in it but getting everything done smoothly all comes down to organization. You’ve got a busy life, so plan everything out beforehand to save time. Try to multitask where possible, as well. Make your sauce while your quinoa is cooking. Then, combine the ingredients to mix with the quinoa when it’s ready.

For your next brunch event, serve these alongside Sausage, Egg and Cheese Muffins or a refreshing Fruit and Granola Parfait.

Get your ingredient list ready and start cooking. Enjoy!