Eggs Benedict with Lox
This Eggs Benedict Lox with Rice Cakes is so very delicious. Instead of the traditional ham, I used Lox, and I substituted the English muffins with cakes made with leftover rice. My family likes it better than traditional Eggs Benedict.
I know, you think I’ve gone crazy! I mean, seriously, why mess with a perfectly comforting, time-proven dish? Well, I’ll tell you why. The flavors in this Eggs Benedict all complement each other so well. The Hollandaise Sauce is just delicious with the lox and the curried rice patties!
Ingredients for Eggs Benedict with Lox
For the Rice Cakes
- Rice
- Eggs
- Bread Crumbs
- Salt
- Spring Onion or Scallions
- Smoked Salmon
- Curry Powder
For the Hollandaise
- Eggs
- Butter
- Lemon Juice
- White Pepper
To Assemble the Benedict
- Rice cakes
- Lox or Smoked Salmon
- Eggs
How to Make it
For the Rice Cakes
- Mix all ingredients well in a medium bowl. Let it chill in the refrigerator for at least 10 minutes to harden up a bit. If the mixture is too wet from the eggs after that time, add a little more bread crumbs.
- Form the ‘dough’ into eight patties. In a large frying pan, just coat the bottom with olive oil. Fry the rice cakes over medium-high heat until golden on the first side. Add more oil, one teaspoon at a time, if needed. Flip and fry the second side until golden. It can be kept warm in a slow oven until needed. Serve hot.
For the Hollandaise Sauce
- Cut butter into thirds and bring it to room temperature.
- Add water to the bottom of a double boiler. Bring to a boil. In the top pot, combine egg yolks, water, lemon juice and pepper with a dash of salt. Add one piece of butter. Place the top pot on top of the bottom pot with the boiling water. Don’t let the boiling water in the bottom touch the top pot. Cook, stirring rapidly (I use a whisk), until the butter melts and the sauce begins to thicken.
- Add the remaining butter, one piece at a time, stirring constantly. Cook and stir until thick, only one or two minutes. Immediately remove from heat. If the sauce is too thick or curdles, immediately add 1 to 2 tablespoons of hot water. Let cool and continue stirring or whisking until the sauce comes back together.
For the Eggs Benedict
- Place rice cake on a plate, then top with strips of lox.
- Fry or poach the eggs in a skillet.
- Place eggs on top of lox and cover with a few tablespoons of Hollandaise Sauce. Enjoy!
Don’t be afraid of making your own hollandaise sauce, either. It gets a bad rap. The key is to cook it over super-low heat. Even with a double boiler, if the water below gets too hot, it will start to “break” (the butter melts out of the solution.) If this happens, just take the pan off of the double boiler and let it cool while whisking constantly. As it cools, the butter will once again come together to make that beautiful, silky sauce.
I hope this recipe inspired you to think a little “out of the box”. It’s so fun to try new things and combinations of ingredients.
More Breakfast and Brunch Foods
- Raspberry Cinnamon Rolls
- Caramelized Onion Quiche
- Air Fryer French Toast
- Jackie Kennedy’s Fluffy Waffles
- Broccoli and Bacon Quiche
- Chorizo Huevos Rancheros
- Breakfast Pizza
Eggs Benedict, Lox with Curried Scallion and Rice Cakes
This Eggs Benedict is so very delicious! Instead of the traditioanl ham, I use Lox and I also substituted the English muffins with leftover rice cakes! My family likes it better than traditional Eggs Benedict!
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Servings: 4 servings
Calories: 600kcal
Cost: $4
Ingredients
For Rice Cakes
- 2 cup cooked rice, cooled any rice will work. Jasmine and Balsamic rice are probably the best
- 2 egg, beaten
- 1/4 cup Bread crumbs use gluten free crumbs, if needed
- 2 tsp curry powder
- 1 tsp Salt to taste
- 1-2 scallion, sliced, depending on size
For the Hollandaise Sauce
- 1/2 c unsalted butter
- 3 eggs yolks, beaten
- 1 tbsp water
- 1 tbsp lemon juice, fresh or bottled
- 1 dash white pepper
For Eggs Benedict
- 2 rice cakes per serving, recipe below.
- 8 eggs
- 4 oz. lox or smoked salmon
- Hollandaise Sauce, recipe below.
Instructions
For Rice cakes
- Mix all ingredients well in a medium bowl. Let rest in refrigerator at least 10 minutes, to harden up a bit. If the mixture is too wet from the eggs after that time, add a little more bread crumbs.
- Form the ‘dough’ into 8 patties. In a large frying pan, just coat the bottom with olive oil. Fry the rice cakes over medium high heat until golden on first side. Add more oil 1 teaspoon at a time, if needed. Flip and fry the second side until golden. Can be kept warm in a slow oven, until needed. Serve hot.
for Hollandaise Sauce
- Cut butter into thirds and bring it to room temperature.
- Add water to the bottom of a double boiler. Bring to boil. In the top, combine egg yolks, water, lemon juice and pepper with a dash of salt. Add one piece of butter. Place the top pot on top of the bottom pot with the boiling water. Don’t let the boiling water in the bottom touch the top pot. Cook, stirring rapidly, (I use a whisk) until butter melts and sauce begins to thicken.
- Add the remaining butter, one piece at a time, stirring constantly. Cook and stir until thick, only one or two of minutes! Immediately remove from heat. If the sauce is too thick, or curdles, immediately add 1 to 2 tablespoons hot water. Let cool and continue stirring or whisking until the sauce comes back together.
- Recipe from Better Homes and Gardens New Cookbook © Copyright 1989
For Eggs Benedict
Cook eggs, over easy or poached, 2 per person.
- Place rice cake on plate, then top with strips of lox.
- Place eggs on top of lox and cover with a few tablespoons Hollandaise Sauce. Enjoy!
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Best if eaten fresh.
Rice cakes can be refrigerated for 3-4 days. Warm in toaster oven on 350°F for 20 minutes to reheat.
Hollandaise sauce will keep for 3-4 days. Microwave for 30 seconds. Stir. Continue to microwave in 15 second bursts, until hot, stirring in between.
Do not freeze.
Nutrition
Calories: 600kcal | Carbohydrates: 81g | Protein: 29g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 623mg | Sodium: 1024mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1550IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 3.9mg
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Eggs Benedict is my all time favourite breakfast, I’m so excited to try this recipe is sounds incredible!
Thank you Emily! I hope you enjoy it! It is quite a departure from the traditional!
Probably my favourite breakfast of all time!
Oh, me too! Every time I look at this picture, I want to make it! 🙂 Thanks for your comment, Amanda!
Wow! How wonderfully luxurious a brekkie Beth, looks so good! I love all the ingredients of your recipe and combined together, YUM! I really want to try it!
I love that word, brekkie! We don’t use that word in the US! Pity, really! Thanks, Patty! You’re the best!
These sound delicious and especially with the flavours in those homemade rice cakes. I’d be quite happy to have these as a twist on traditional eggs benedict!
Thank you, Corina! It’s fun too experiment, isn’t it?