Salmon Cake Eggs Benedict with Avocado Crema

Instructions

1. In a large mixing bowl, combine one egg with the salmon, Greek yogurt, seafood seasoning, green onion, and breadcrumbs, and mix until well combined. Use your hands to form 4 equal sized, round, flat patties.
2. Heat a large skillet over medium heat, then add the olive oil. Place the patties in the skillet and cook until golden brown on each side (about 5-8 minutes per side).
3. To make the avocado crema, combine the avocado, lemon juice, warm water, salt, and pepper in a small blender or food processor and blend until smooth.
4. To prepare the poached eggs, crack one egg into an individual small bowl or ramekin. In a medium to large pot, bring water to a simmer, where the edges are bubbling but it’s not quite a full boil. Add a few teaspoons of vinegar, and swirl the water in one direction . Gently pour the egg from the bowl into the water, and let cook until the white becomes opaque, and egg reaches desired level of doneness. With a slotted spoon, gently remove the poached egg and set on a paper towel. Repeat with the remaining 3 eggs.
5. To serve, top each toasted English muffin with a few arugula leaves, the cooked salmon patty, the poached egg, and a dollop of avocado crema.