Salmon Eggs Benedict with Sweet Potato “Muffins”
Salmon Eggs Benedict with Sweet Potato “Muffins”
Ingredients
For Salmon Patties:
- 1 package Alaska Gold Easy Salmon
- 1 egg
- ½ t turmeric
- ½ t garlic powder
- Salt and pepper to taste
For Sweet Potato “Muffins”:
- 1 small sweet potato peeled and sliced into 4 two-inch-thick pieces
- Salt and pepper to taste
For Egg:
- 1 egg
- Salt and pepper to taste
For Sauce:
- 1 egg yolk
- 1 T butter
- 2 T lemon juice
- ½ t turmeric
- Pinch of salt
For Topping (optional)
- Sliced avocado
Instructions
- Heat grill pan to medium heat and coat with coconut oil.
- In a small bowl, whisk the egg with Easy Salmon, turmeric, garlic powder, salt, and pepper. Gently form into 4 patties. Note: they will be loose but they stick together fine after grilling.
- Place salmon patties on the grill pan and gently press down so they aren’t too thick (otherwise they won’t cook through otherwise).
- Cook for 7 minutes until salmon patties are firm on the bottom. Flip the patties and cook for another 7 minutes.
- Remove cooked salmon patties from the pan and transfer to a plate.
- Place sliced sweet potato on a grill pan. Cook 5 minutes on each side until browned and slightly tender.
- While the sweet potatoes are cooking, preheat a saucepan to low heat and another separate frying pan to medium-low heat.
- In the frying pan, crack the egg. Once the edges of the egg are firm, cover and continue cooking another 1-2 minutes
- While the egg is cooking, whisk together the ingredients for the sauce in the saucepan. Continue whisking for 2-3 minutes, then turn off the heat. Do not let the sauce sit on the heat without stirring, as the egg will cook
- Assemble the eggs, Benedict, by placing cooked sweet potatoes on a plate. Top with a salmon patty, fried egg, and a healthy drizzle of sauce.
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