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Eggs Benedict with Lox served on Scallion and Curried Rice cakes topped with egg and Hollandaise sauce
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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!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 600kcal
Author Beth Neels
Cost $4

Equipment

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.
US Customary - Metric

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!

    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