Salmon and Quinoa Cake Benedict

Ditch the classic bread for a nutrition-loaded quinoa patty for your next eggs benedict breakfast. A quinoa patty topped with a perfectly poached egg, smoked salmon, and a lightened up sauce make a healthy breakfast recipe.

Salmon and Quinoa Cake Benedict
Prep Time:
20 mins
Cook Time:
12 mins
Stand Time:
20 mins
Total Time:
32 mins
4 quinoa patties, 4 eggs and toppers


  • 3 egg whites, lightly beaten

  • ½ cup soft bread crumbs

  • ¼ cup grated Parmesan cheese

  • 2 tablespoon chopped green onion

  • ½ teaspoon bottled hot pepper sauce

  • ¼ teaspoon salt

  • 1 ¾ cup cooked quinoa*

  • Nonstick cooking spray

  • 3 tablespoon light sour cream

  • 2 teaspoon Dijon-style mustard

  • Fat-free milk (optional)

  • 1 recipe Poached Eggs

  • 2 ounce thinly sliced smoked salmon (lox-style)

  • Cracked black pepper

Poached Eggs

  • 4 cup water

  • 1 tablespoon vinegar

  • 4 eggs

  • Salt and black pepper


  1. In a bowl combine the first six ingredients (through salt). Stir in quinoa. Let stand 20 minutes. Form mixture into four 4-inch-diameter patties. Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Cook patties about 3 minutes per side or until golden brown, turning once. Keep warm.

  2. For sauce, in a bowl stir together sour cream and mustard. Thin with milk, if necessary, to reach desired consistency.

  3. Prepare Poached Eggs. Top quinoa patties with smoked salmon, eggs, and sauce. Sprinkle with additional chopped green onions and cracked black pepper.

Poached Eggs

  1. In a large skillet combine the water and vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water).

  2. Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the skillet.

  3. Simmer eggs, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet. Season to taste with salt and pepper.


To make 1 3/4 cups cooked quinoa, in a small saucepan combine 1 1/2 cups reduced-sodium chicken broth and 1/3 cup quinoa. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until quinoa is tender. If necessary, drain off any excess liquid.

Serve with

salad of 1 cup baby kale, 1 Tbsp. each slivered red onion, slivered sweet pepper, and balsamic vinaigrette + 100 calories

Poaching-Pan Directions

Lightly grease each cup of an egg-poaching pan. Place poacher cups over the pan of boiling water (water should not touch bottoms of cups); reduce heat to simmering. Break an egg into a measuring cup. Carefully slide egg into a poacher cup. Repeat with remaining eggs. Cover and cook 4 to 6 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs. Invert poacher cups to remove eggs.

Make Ahead

Prepare as directed, except place cooked eggs in a bowl of cold water. Cover and chill up to 1 hour. To reheat eggs, in a saucepan bring water to simmering. Using a slotted spoon, slip eggs into the simmering water and heat about 2 minutes. Remove with slotted spoon.

Nutrition Facts (per serving)

210 Calories
9g Fat
15g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 210
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 200mg 67%
Sodium 866mg 38%
Total Carbohydrate 15g 5%
Total Sugars 1g
Protein 18g
Vitamin C 1.6mg 8%
Calcium 112mg 9%
Iron 2.1mg 12%
Potassium 321mg 7%
Folate, total 64.9mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles