Alaska Salmon Cake Eggs Benedict

Recipe and photo courtesy of Alaska Seafood Marketing Institute

• 2 large English muffins, split
• Butter, as needed
• 5 large eggs, divided
• ¼ cup sour cream
• 2 tsp lemon pepper seasoning
• ¼ cup green onions, sliced
• 2 (6 oz each) cans Kirkland Signature Wild Caught Alaska Pink Salmon, drained
• 3 Tbsp Italian-seasoned breadcrumbs
• 3 Tbsp vegetable oil, or as needed, divided
• ½ cup prepared hollandaise sauce, kept warm

Toast muffins; lightly butter and keep warm.

In a large bowl, whisk 1 egg lightly. Add sour cream, lemon pepper seasoning and green onions; mix well. Add salmon and breadcrumbs; mix well. Shape into 4 patties. Coat a large nonstick skillet with 2 Tbsp oil. Over medium-high heat, cook salmon patties, about 3 minutes per side, until crisp and deep golden brown. Remove from pan; keep warm.

Wipe skillet clean with a paper towel, lightly coat with 1 Tbsp oil and heat over medium-high heat. Crack the remaining 4 eggs gently into pan. Wait 1 minute, then add ½ cup water. Cover tightly and cook until eggs are opaque on top, similar to a poached egg.

For each serving, place a muffin half on a plate; top with a salmon cake, then an egg. Spoon on hollandaise sauce. Serve immediately. Makes 4 servings.