Salmon Eggs Benedict with Sweet Potato “Muffins”


Salmon Eggs Benedict with Sweet Potato “Muffins”

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


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


  • 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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