Brunch Rice Cakes with Hollandaise

Heat the first amount of vegetable oil in a medium sized frying pan over medium heat. Add leeks and saute them for 4-5 minutes or until tender. Add butter to melt it then remove pan from heat. Place leek mixture in a medium sized bowl.

Into the bowl with the leeks, add the rice, egg whites, panko, salmon, and the first amounts of salt and pepper. Mix well.

Add the second amount of vegetable oil to a medium sized frying pan over medium heat.

Form the rice patties by adding half the rice mixture into a flat-bottom 1 cup measuring cup or ramekin. Push down and flatten the rice mixture to make a patty. Use a knife to loosen the patty and remove. Repeat the process to make another patty.

Add patties into the frying pan and cook for 4-5 minutes per side until browned and heated through. Remove to a plate(s).

While the rice patties are cooking, make the eggs. Add the butter into a medium frying pan on medium low heat. Crack the eggs into the skillet, keeping them separate and sprinkle with salt and pepper. Cook to desired doneness. For sunny-side up eggs, cook 2-3 minutes or until the whites have begun to set. For over easy eggs, cook 2-3 minutes on one side, flip over and cook 1 minutes on the other side. Remove eggs from the skillet and place on top of rice cakes.

For the Hollandaise, melt the butter in a microwave safe dish in the microwave for 30-60 seconds or until melted. Remove it from the microwave and set aside for a moment.

Add egg yolks, lemon juice, Sriracha, salt and pepper to a blender. While blending, slowly drizzle in the butter until combined and emulsified.

Pour Hollandaise over eggs and top with parsley.