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, perfect for your next brunch!

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Ingredients

  • 1 bag Success® Quinoa
  • 5 eggs, divided
  • 1 clove garlic, chopped
  • 1 tablespoon dill, chopped
  • 1 green onion, chopped
  • ½ cup all-purpose flour
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon creole mustard
  • 4 ounces smoked salmon
  • Cayenne pepper, optional
Servings SERVES 4

Ingredients

  • 1 bag Success® Quinoa
  • 5 eggs, divided
  • 1 clove garlic, chopped
  • 1 tablespoon dill, chopped
  • 1 green onion, chopped
  • ½ cup all-purpose flour
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon creole mustard
  • 4 ounces smoked salmon
  • Cayenne pepper, optional

Instructions

  • Enjoy these quinoa cakes, made with Success® Tri Color Quinoa, and topped with eggs benedict, salmon and a creole mustard hollandaise sauce for breakfast, lunch or dinner.

    Step 1

  • Prepare quinoa according to package directions.

    Step 2

  • In a medium bowl beat 1 egg.

    Step 3

  • Add quinoa, garlic, dill, onion and flour.

    Step 4

  • Season with salt and pepper to taste.

    Step 5

  • Form mixture into 4 patties.

    Step 6

  • Heat the oil in a large skillet over medium heat.

    Step 7

  • Fry cakes 3 minutes on each side, until golden brown. Keep warm.

    Step 8

  • In a small bowl combine sour cream, mayonnaise and mustard. Reserve.

    Step 9

  • Poach eggs.

    Step 10

  • Place a warm quinoa cake on a plate.

    Step 11

  • Top each cake with salmon, egg and cream sauce.

    Step 12

  • Sprinkle with cayenne, if desired.

    Recipe Tips

  • Eggs can be poached or fried, if desired.

Eggs Benedict with a twist!

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

Don’t know how to poach an egg? There are many ways to poach an egg, but the simplest method is to fill a microwave safe bowl with about ⅓ cup 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 running), cover and microwave on high for one 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 out of the water and top the quinoa cakes.

If it didn’t quite turn out how you like it, try again and maybe try a new method. Find out what works for you!

Be Adventurous

For this recipe, we’re taking a slight flavor detour and turning the traditional hollandaise sauce into a creamy cajun style sauce. Did you know that in some places, Eggs Benedict with a cajún or creole twist is often called Eggs Trivette instead and is often served with crawfish!

Get Organized

This recipe may have a lot of steps but it all comes down to organization. You’ve got a busy life, so plan it out beforehand to save time and multitask, where possible. Before starting, get your sauce ready and while your quinoa is cooking, get your mixture ready to add the quinoa in.

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

Get your ingredient list ready and start cooking. Enjoy!