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Salmon Gravlax Florentine Eggs Benedict

  • 30 min
  • Easy
  • 10
The brunch classic takes an upscale turn when smoked salmon and wilted spinach sub in for traditional Canadian bacon.
  • Eggs, poached -- 20 each
  • Spinach, fresh, cleaned, stemmed, wilted -- 30 oz
  • English muffins, plain, split in half, toasted -- 10 each
  • Minor's Hollandaise Sauce Gluten Free 12 x 1.5 pounds pouch, prepared, hot -- 30 oz
  • Salmon gravlax -- 40 oz
Preparation
1
Top each half of the toasted English muffin with the following: 2 oz salmon gravlax, 1 ½ oz of wilted spinach, 1 poached egg, and 1½ oz prepared Hollandaise Sauce.
2
Garnish and serve warm, 2 half-muffins per portion.
Components