Smoked Salmon Cake Eggs Benedict

Ingredients:

16oz Alaska Smokehouse Smoked Salmon, skin removed and flaked

2 large English muffins, split

5 large eggs

1/3 cup sour cream

2 teaspoons lemon pepper seasoning

1/4 cup diced scallions

3 tablespoons Italian breadcrumbs

Butter as needed

Vegetable Oil as needed

1 package Hollandaise sauce mix (or you can make your own, see below in substitutions)

Procedure:

Make hollandaise sauce according to package directions, then cover and keep warm, whisking occasionally.

Toast English muffins, then lightly butter and keep warm.

In a large bowl, whisk one egg, then add sour cream, lemon pepper, and scallions and mix well.

Then add in smoked salmon and breadcrumbs, and stir to combine.

Divide mixture into 4 and make 4 equal patties.

In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat.

Once hot, add smoked salmon patties and cook for 3 minutes a side, until crisp and deep golden brown on both sides.

Remove from pan and keep warm.

Wipe the skillet clean and add another tablespoon of oil to the pan and reheat.

Carefully crack 4 eggs into the pan and wait 1 minute for whites to set.

Add 1/2 cup of water and cover the pan, then cook until the eggs are white on top, similar to a poached egg.  You can cook them longer or shorter, depending on how set you want the yolk to be.

To serve, place a muffin half on a plate, add a smoked salmon cake, top with poached egg, and spoon hollandaise sauce over the egg, garnish with any leftover scallions.

Serve immediately.

Substitutions

To make a quick hollandaise sauce, all you need is a microwave, a blender, and the following ingredients:

3 egg yolks

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/2 cup butter, melted in microwave

1/4 teaspoon salt

Dash of cayenne pepper

Take your 1/2 cup of butter and put it in a microwave safe dish, then cover it and cook for 1 minute or until it is hot.

Add the egg yolks, lemon juice, Dijon, salt, and cayenne pepper into a high-powered blender and blend for 5-8 seconds or until well combined.

Turn the blender onto medium high and slowly stream in the hot melted butter (must be hot, not just warm!) into the mixture until it is emulsified.

Transfer the hollandaise to a bowl and keep warm.

If you sauce breaks or isn't coming together the way you want in the blender, you can try two methods to fix your sauce.  First, you keep the blender running and add 1-2 tablespoons of boiling hot water until your sauce reaches the consistency you want.  Second, if that isn't working, add another egg yolk with a teaspoon of boiling hot water.