Fish Cakes with Poached Eggs and Aioli

Make the aioli: Mix all the ingredients together and season to taste. Set aside in the refrigerator until ready to use.

Make the fish cakes: In a frying pan over medium-high heat, melt 1 tablespoon butter. Sauté onions with 1/2 teaspoon salt until softened. Let cool.

In a bowl, whisk together eggs, mayonnaise, remaining salt, pepper, green onions, and sautéed onions. Gently fold in minced fish and breadcrumbs.

Gently form the mixture into six cakes, each about 3 1/2 inches in diameter and 3/4 inch thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the Japanese breadcrumbs.

Set fish cakes in one layer on the top of the paper and sprinkle with remaining Japanese breadcrumbs. Cover fish cakes loosely with another sheet of wax paper and chill for one hour.

Melt remaining 3 tablespoons butter in a large nonstick skillet over medium-high heat until the foam subsides. Cook fish cakes until golden brown, about 3 minutes on each side. Set aside and keep warm until ready to serve.

Make the poached eggs:  Fill a saucepan with water and heat until it’s almost boiling. Turn the heat down and let water simmer gently. Add one or two teaspoons vinegar to the water.

Working with one egg at a time, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to the yolk. This will help the egg whites hold together.

Turn off heat. Cover. Let sit for 4 minutes or until the egg whites are cooked. Lift egg out of pan with a slotted spoon. Repeat with remaining eggs.

Top each fish cake with a poached egg. Put a dollop or a drizzle of aioli on top. Serve with fresh greens on the side.

Egg tip:  When poaching eggs, the eggs must be as fresh as possible so that the whites will easily cling to the yolks. (Click to see How to Poach Eggs)