Double Salmon Eggs Benedict

Perfect for a summer breakfast out on the patio! If you love salmon, you got to try this one out!


Salmon Cakes

  • 300g Fresh or tined flaked salmon  in water
  • 1 egg, beaten
  • 1/4 cup almond flour
  • Zest of 1/2 lemon
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp. coconut oil

Eggs Benedict

  • 1 avocado
  • 2 stalks green onion, thinly sliced
  • 4 eggs
  • ~100g smoked salmon
  • Juice of 1/2 lemon

Salmon Cakes


  1. Pulse the salmon in a food processor/ buy canned flaked salmon already prepared to mix
  2. Place salmon in a bowl and add egg, almond flour, cumin, lemon zest and salt and pepper
  3. Roll into balls the size of a golf ball and flatten slightly with your fingers. Should make 4-5 cakes
  4. Heat coconut oil in a pan over medium heat
  5. Cook the salmon cakes until lightly browned, 2-3 minutes on each side
  6. Set aside, keeping warm

Eggs Benedict

  1. Cut avocado lengthwise and discard the pit. Mash and mix with green onions and juice of 1/2 lemon
  2. Poach eggs in a wide saucepan. If you haven’t successfully poached eggs before, this is a good write up about it
  3. Top each salmon cake with smashed avocado, smoked salmon and poached egg
  4. Add salt and pepper to taste

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