Pacific halibut is tender, flaky, mild and reminiscent of crab in this eggs benedict recipe. You’ll flake it into crispy, pan-fried fish cakes that are perfectly sized to stack onto English muffins. The meal takes a little more prep than your average breakfast, but it’s a great dish to serve for a special occasion seafood brunch.
This recipe includes some easy tricks to ensure that making eggs Benedict for two or for a crowd is foolproof and fun. Making the hollandaise sauce in a blender guarantees a luscious sauce that won’t break (in other words, it stays creamy). It helps to have a thermos handy to keep the hollandaise warm while you’re making the rest of the meal, but you can also nest a metal bowl in a hot water bath until ready to assemble everything.
And, if you have ever had trouble poaching eggs, the recipe includes a vinegar solution hack to guarantee deliciously runny eggs every time.
The WAC recipe team featured Fish Cakes Benedict in a live event! Watch the recording of the cooking demo to see how it's made.