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    Home » Grocer to Table » Eggs Benedict! Lox, GF and DF

    Eggs Benedict! Lox, GF and DF

    Posted on August 1, 2017 By Beth Neels

    90 shares
    Jump to Recipe Print Recipe

    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, or scallions.

    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!

    Binky’s Signature

    Recipe

    Eggs Benedict with Lox served on Scallion and Curried Rice cakes topped with egg and Hollandaise sauce

    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!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 7 votes
    Print Pin Rate
    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

    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!
      Double boiler
      cast iron frying pan 12"
      spatula, pancake turner
      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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      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.

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      90 shares

      Reader Interactions

      Comments

      1. Emily

        August 10, 2017 at 2:05 pm

        5 stars
        Eggs Benedict is my all time favourite breakfast, I’m so excited to try this recipe is sounds incredible!

        Reply
        • Binky

          August 11, 2017 at 2:16 pm

          Thank you Emily! I hope you enjoy it! It is quite a departure from the traditional!

          Reply
      2. Amanda Wren-Grimwood

        August 06, 2017 at 11:00 am

        5 stars
        Probably my favourite breakfast of all time!

        Reply
        • Binky

          August 08, 2017 at 2:17 pm

          Oh, me too! Every time I look at this picture, I want to make it! 🙂 Thanks for your comment, Amanda!

          Reply
      3. Patty

        August 05, 2017 at 4:55 am

        5 stars
        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
        • Binky

          August 08, 2017 at 2:19 pm

          I love that word, brekkie! We don’t use that word in the US! Pity, really! Thanks, Patty! You’re the best!

          Reply
      4. Corina

        August 03, 2017 at 4:52 pm

        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
        • Binky

          August 03, 2017 at 5:37 pm

          Thank you, Corina! It’s fun too experiment, isn’t it?

          Reply
      5. maria long

        August 01, 2017 at 7:46 pm

        I have never made Eggs Benedict but I think I would want it with the lox. This looks so delicious

        Reply
        • Binky

          August 02, 2017 at 10:35 am

          It is so delicious with the lox. Thanks for your comment Maria!

          Reply
      6. Emma at Supper in the Suburbs

        August 01, 2017 at 6:29 pm

        You can’t beat eggs in the morning. I’ve never had eggs Benedict quite like this though – great recipe

        Reply
        • Binky

          August 01, 2017 at 6:42 pm

          Thanks for your comment, Emma! Eggs Benedict is creamy, delicious, goodness on a plate!!

          Reply
      7. Cindy Rodriguez

        August 01, 2017 at 6:05 pm

        5 stars
        I love that you’re not afraid to try new things with classic recipes… my turn to follow your lead!

        Reply
        • Binky

          August 01, 2017 at 6:41 pm

          Yes, do! It’s a lot of fun! Lots of time I hit a huge winner like this! Seldom do they totally fail! Thanks for your comment, Cindy!

          Reply
      8. Lisa | Garlic & Zest

        August 01, 2017 at 5:59 pm

        5 stars
        First, hollandaise is my guilty pleasure – so it’s already a winner! And this unique mashup looks and sounds absolutely delicious! — curried rice cakes… who would’a thought!

        Reply
        • Binky

          August 01, 2017 at 6:40 pm

          You and me both, Lisa! If it wasn’t loaded with fat and calories, I would eat it daily! Thanks!

          Reply
      9. Christina

        August 01, 2017 at 4:28 pm

        I’ve never had eggs Benedict or anything like this before! What fancy breakfast, bet everyone would flip!

        Reply
        • Binky

          August 01, 2017 at 6:38 pm

          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
      10. Stephanie

        August 01, 2017 at 3:43 pm

        This sounds so good with all the different flavors and textures. Would make the perfect weekend brunch!

        Reply
        • Binky

          August 01, 2017 at 4:23 pm

          It is super good! I need to make it again! Thanks, Stephanie!

          Reply
      11. Sarah

        August 01, 2017 at 3:09 pm

        Yum! I love the addition of curry to this!! Looks and sounds delicious!

        Reply
        • Binky

          August 01, 2017 at 3:25 pm

          Thanks, Sarah! I love the flavor of curry! So earthy! Have a great day!

          Reply
      12. Jagruti

        August 01, 2017 at 2:54 pm

        I love to use spring onion and curry powder in my cooking, gives so much flavours to any dish.

        Reply
        • Binky

          August 01, 2017 at 3:24 pm

          I agree, Jagruti! Such delicious flavors! Thanks for your comment!

          Reply
      13. Jeni

        August 01, 2017 at 1:42 pm

        5 stars
        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
        • Binky

          August 01, 2017 at 2:03 pm

          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
      14. Luci's Morsels

        August 01, 2017 at 1:34 pm

        5 stars
        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
        • Binky

          August 01, 2017 at 2:06 pm

          Thanks so much, Luci! I’m glad you liked it! I totally want to make it again, having looked at it again! Yum!

          Reply

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      Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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      photo of Beth Neels aka Binky

      Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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