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Crispy Fish Cake Eggs Benedict with Avocado Hollandaise

Make this light and refreshing brunch to surprise your other half. Oh, and ditch the bun and the sausage patty! Who says you can’t have fish for breakfast?
Serves: 2
Prep time: 15 mins
Cook time: 25 mins
Ingredients
Preparation

Ingredients

  • 4 pieces High Liner Crispy Breaded Fish Cakes
  • 1 clamshell carton of baby spinach (5oz)
  • 1 tbsp Butter
  • 1 clove Garlic, minced
  • 4 eggs, poached
  • Pinch of smoked paprika to garnish

Avocado Hollandaise

  • 1 Ripe avocado, peeled and roughly chopped
  • 2 tbsp lemon juice
  • ¼ cup olive oil
  • 1-2 tbsp water
  • Salt & pepper to taste
  1. Cook High Liner Crispy Breaded Fish Cakes according to package instructions.
  2. Meanwhile, melt butter in a saute pan, lightly sweat the minced garlic, and saute the baby spinach to until lightly wilted.
  3. Blend all ingredients for the Avocado Hollandaise in a high-speed blender until silky smooth. Gradually add more water to adjust the consistency if needed.
  4. Assemble the eggs benedict by putting a nest of sauteed spinach on the plate before placing the crispy fish cake and poached egg. Finally, top with the perfectly poached egg and a spoonful of Avocado Hollandaise. Sprinkle smoked paprika to garnish.

Fish Cakes