Salmon Cakes Eggs Benedict Recipe

Canned salmon is perfect for making delicious salmon cakes. You can use salmon cakes for a variety of recipes, including salmon burgers. I generally make extra patties when I cook up salmon cakes, and one of my favorite uses for leftover salmon patties is in a variation of Eggs Benedict. Check out the recipe below to see how to make this super tasty canned salmon and eggs Benedict breakfast.
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And for a more detailed Salmon Patty recipe video, check out this http://www.youtube.com/watch?v=x53DbMclj1I
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Salmon Cakes Eggs Benedict Recipe:

leftover SALMON CAKES
fresh SPINACH
thick sliced TOMATO
EGGS
HOLLANDAISE SAUCE

This is a terrific way to use leftover salmon cakes (detailed salmon cake recipe below), in fact, it's best to use leftover salmon cakes for this recipe; no sane person wants to open a can of salmon first thing in the morning.
On a plate, arrange a bed of spinach and top with a thick slice of tomato.
In a skillet, re-heat a leftover salmon cake.
While the salmon cake heats through, whip together a quick blender Hollandaise sauce (recipe below).
In another skillet, fry an over easy egg (or poach an egg, if you prefer).
Top the sliced tomato with the heated salmon cake, and then top the salmon with the fried egg.
Cover the egg with Hollandaise sauce and serve immediately.

How to Make a Quick Blender Hollandaise Sauce:
cup melted BUTTER
2 EGG YOLKS
1 Tbsp LEMON JUICE (or substitute vinegar)
tsp DIJON MUSTARD (or substitute creamy wasabi or a little hot sauce)

In a bowl, combine two egg yolks, lemon juice, and mustard...also add a sprinkling of black pepper if you like. Melt the butter until it is bubbling, then slowly add the butter into the egg mixture while blending the eggs with a hand blender. Be sure to add the hot butter slowly, so the eggs don't harden.
Blend for about 5-10 seconds. Use the sauce immediately, or hold in a bath of hot water until ready to use. This recipe makes just enough for two servings; when I want lots of Hollandaise sauce, I'll double this recipe, with the exception of the egg yolks...instead of 4 yolks, I'll just use 3 yolks.