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.

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  • Makes: 4 servings
  • Serving Size: 1 quinoa patty + 1 egg + toppers each
  • Makes: 4 quinoa patties, 4 eggs and toppers
  • Prep: 20 mins
  • Stand: 20 mins
  • Cook: 12 mins to 16 mins

Salmon and Quinoa Cake Benedict

Directions

  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.

From the Test Kitchen

*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

Poached Eggs

Directions

  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.

Nutrition Facts (Poached Eggs)

  • Per serving:
  • 73 kcal ,
  • 5 g fat
  • ( 2 g sat. fat ,
  • 212 mg chol. ,
  • 273 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 6 g pro.

From the Test Kitchen

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.

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Nutrition Facts (Salmon and Quinoa Cake Benedict)

  • Per serving:
  • 210 kcal ,
  • 9 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 200 mg chol. ,
  • 866 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 18 g pro.
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