Everybody loves a late, lazy brunch on the weekends. This classic recipe is updated a bit with salmon and horseradish; a classic combination for a special meal.
Servings: 4 People
- 4 English muffins Split
- 8 eggs
- 2 Cans ThinkPink and/or Redhead wild Alaska salmon
- 1 egg (large) Beaten
- 1 1/2 tsp Dijon
- 2 TBL fresh chives Minced
- 2 TBL fresh dill Minced
- 1/2 Cup white onion Finely Minced
- 1 3/4 Cups whole wheat breadcrumbs
- 2 egg yolks (Large)
- 1 1/4 Cups unsalted Butter
- 2 TBL horseradish
- 2 TBL lemon juice
- salt & pepper To Taste
- Over medium heat sauté onions until just soft and set aside. In a medium bowl combine Salmon, Herbs, Onions, Dijon and Egg and mix well. Add Breadcrumb and mix until evenly combined. Form into cakes and Refrigerate 30 minutes-2 hours.
- Preheat oven to 375 degrees while cakes are setting in the fridge and prepare a baking sheet with cooking spray and parchment. Bring a skillet up to medium-high heat and in batches brown both sides of each cake. After browning the cakes place on prepared baking sheet in the oven.
- Put enough water into a large sauté pan to come up 2 inches in the pan. Add 2 Tablespoons white vinegar. Bring the liquid to a simmer. Begin to toast English Muffins and prepare Hollandaise (recipe below) before moving forward with the eggs.
- Poach the eggs in a batch, no need to stir water when preparing more than a couple at a time. When fully cooked removed with a slotted spoon and drain on paper towels.
- Layer each half of English muffin with 1 prepared salmon cake, a poached egg and 1/8 of the hollandaise. Garnish with fresh dill and chives.
- Fill Blender with Hot Water and after allowing to heat up a bit empty and dry completely with a towel.
- Add Eggs, Lemon juice and Horseradish and Blend until combined. With blender running slowly add hot butter until thick, creamy sauce forms. Season with salt and pepper and serve immediately.
Tried this recipe?Let us know how it was!