Quinoa Cake Eggs Benedict

A healthy twist on the classic eggs benedict, this recipe uses quinoa cakes as a base instead of English muffins.

Ingredients - Serves 4

Rinse the quinoa under cold water until the water runs clear.
In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed.
Let the quinoa cool, then form it into 8 patties.
In a large non-stick skillet, cook the quinoa patties over medium heat until they are golden brown and crispy, about 5 minutes per side.
In the same skillet, cook the Canadian bacon until it is heated through, about 2 minutes per side.
Poach the eggs in a large pot of simmering water until the whites are set but the yolks are still runny, about 3 minutes.
Place two quinoa patties on each plate. Top each patty with a slice of Canadian bacon, a poached egg, and a generous drizzle of hollandaise sauce.
Sprinkle the eggs benedict with the chopped chives, salt, and pepper before serving.