Recipes and Cooking Salmon and Quinoa Cake Benedict Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 14, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 12 mins Stand Time: 20 mins Total Time: 32 mins Servings: 4 Yield: 4 quinoa patties, 4 eggs and toppers Jump to Nutrition Facts Ingredients 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 Directions 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. For sauce, in a bowl stir together sour cream and mustard. Thin with milk, if necessary, to reach desired consistency. Prepare Poached Eggs. Top quinoa patties with smoked salmon, eggs, and sauce. Sprinkle with additional chopped green onions and cracked black pepper. Poached Eggs 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). 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. 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. *Tip 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. Rate it Print Nutrition Facts (per serving) 210 Calories 9g Fat 15g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.