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!
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 Tip
Eggs can be poached or fried, if you prefer.
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