Salmon Burger Eggs Benedict | Printable Recipe

Ingredients

1 package (2 patties) Larry's Catch Spinach & Feta Sockeye Salmon Burgers, thawed
2 English muffins, split and toasted
4 large eggs (2 for poaching, 2 yolks for hollandaise)
2 cups baby spinach
1 tsp butter (for wilting spinach)
1 tbsp olive oil (for cooking patties)
1 tbsp white vinegar (for poaching water)
Blender Hollandaise: 2 egg yolks
½ cup unsalted butter, melted and hot
1 tbsp fresh lemon juice
½ tsp Dijon mustard
Pinch of cayenne
Salt to taste
Fresh chives or dill, for garnish
Smoked paprika, for garnish

Nutrition values are estimates and may vary based on ingredients used.

Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
Make the blender hollandaise: add egg yolks, lemon juice, Dijon, cayenne, and a pinch of salt to a blender. Blend on low for 30 seconds. With the blender running on low, very slowly drizzle in the hot melted butter through the lid opening until the sauce is thick and emulsified. Keep warm in the blender or a small bowl set over warm water.
Toast the English muffin halves and keep warm in a low oven (200°F / 95°C).
Heat olive oil in a non-stick skillet over medium-high heat. Cook the salmon patties 3–4 minutes per side until golden. Remove and keep warm. In the same pan over medium-low heat, add the butter and wilt the spinach with a pinch of salt for about 1 minute until just collapsed.
Bring a shallow saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup. Create a gentle swirl in the water and slide in the eggs one at a time. Poach for 3–3.5 minutes for a runny yolk, then remove with a slotted spoon and blot dry on a paper towel.
Assemble immediately: place toasted English muffin halves on plates, top each with wilted spinach, a salmon patty, and a poached egg. Spoon hollandaise generously over top. Garnish with fresh chives and a dusting of smoked paprika. Serve at once.