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Eggs Benedict! Lox with Curried Scallion and Rice Cakes

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This Eggs Benedict Lox with Rice Cakes is so very delicious! Instead of the traditional ham, I use Lox and I also substituted the English muffins with leftover rice cakes! My family likes it better than traditional Eggs Benedict! Added bonus? It’s Gluten Free!

Eggs Benedict, Lox with Curried Scallion and Rice Cakes
Eggs Benedict, Lox and Rice Cakes

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 compliment each other so well! The Hollandaise Sauce is just delicious with the lox and the curried scallion and rice patties!

Ingredients for Eggs Benedict with Lox

Eggs Benedict, Lox on white plate

The ingredients for the dish were picked by a member of a Facebook Cooking Group I belong to. What an interesting ‘bag’! Here they are:

    Smoked Fish(any kind)
    Breadcrumbs
    Egg
    Spring Onion
    Curry powder
    Rice
    Lemon

Eggs Benedictwith broken yolks on white plate

So off we were to our favorite grocery store to see what goodies we could come up with. Unfortunately, the only thing I couldn’t locate, since it was February, was spring onion, so I substituted green onion.

Eggs Benedict on square white plate

I have been meaning to share this with you for months but seasonal ingredients won over. Now, I just can’t bare to forget about this because I want to make again, over and over and over! I don’t think I could ever get sick of it!

eggs benedict with hollandaise sauce

The addition of the curry powder to the rice and scallion cakes is sheer genius, if I do say so myself! 🙂

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 beuatiful, silky sauce.

Eggs Benedictclose up of broken yolks

I hope I’ve inspired you to think a little “out of the box” with this recipe! It’s so fun to try new things and combinations of ingredients! Here’s a few links to other fun “Brinner” ie: breakfast, brunch or dinner recipes; check here and here or here and here! Leave me a comment down below and let me know some of your favorite “weird” combinations!

I hope you enjoy the recipe for Eggs Benedict Lox and Rice Cakes! Enjoy! And have fun cooking!

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Recipe

5 from 7 votes
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
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

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
Keyword: eggs benedict with lox,, gluten free eggs benedict,, lox eggs benedict,
Servings: 4 servings
Calories: 800 kcal
Author: Beth Neels
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
  • 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

  1. 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.

  2. 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

  1. Cut butter into thirds and bring it to room temperature.

  2. 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.

  3. 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.

  4. Recipe from Better Homes and Gardens New Cookbook © Copyright 1989

For Eggs Benedict
    Cook eggs, over easy or poached, 2 per person.

    1. Place rice cake on plate, then top with strips of lox.

    2. Place eggs on top of lox and cover with a few tablespoons Hollandaise Sauce. Enjoy!

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

    Reader Interactions

    Comments


    1. These textures! These flavors! Everything about this recipe looks so good! I am totally having breakfast envy right now and dreaming of trying this ASAP. Thank you for sharing!

      Reply


    2. I love eggs benedict and lox is one of my favorite ways to have it, since I don’t eat ham. The curryied rice cakes sound fabulous too! I’d love to have a plate right now 🙂 I make my hollandaise in the blender though, which I find pretty foolproof!

      Reply

      • Thanks, Jeni! I’ve never made hollandaise in the blender! I’ll have to give it try but I just love how it turns out the old fashioned way!

        Reply

      • Apparently it originated in New York City in 1894 by a Wall St. stock broker who was hung over and requested a weird combination at the Waldorf Hotel! Your history lesson for the day! You’re welcome! Thanks Christina!

        Reply

    11. 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!

      Reply


    12. 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!

      Reply

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