Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
stand:
20 mins
cook:
12 mins to 16 mins
Servings:
4
Yield:
4 quinoa patties, 4 eggs and toppers
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Salmon and Quinoa Cake Benedict

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*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

Nutrition Facts (Salmon and Quinoa Cake Benedict)

210 calories; total fat 9g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 200mg; sodium 866mg; potassium 321mg; carbohydrates 15g; fiber 1g; sugar 1g; protein 18g; trans fatty acid 0g; vitamin a 423IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 65mcg; vitamin b12 1mcg; calcium 112mg; iron 2mg.

Poached Eggs

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

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 (Poached Eggs)

73 calories; total fat 5g; saturated fat 2g; cholesterol 212mg; sodium 273mg; carbohydrates 1g; fiber 0g; protein 6g.
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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1.0 stars
10/24/2020
Not hollandaise, use of quinoa should be illegal in a"cake". I love most of the things in this recipe but im horribly offended by the way they're used here. It's insulting the author would even consider mustard mixed with sour cream hollandaise sauce.