Salmon Gravlax Florentine Eggs Benedict

Name: Salmon Gravlax Florentine Eggs Benedict
Total time: 30 s
Yield: 10
Ingredients: 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 time
30 min
Difficulty Easy
Number of servings
10

The brunch classic takes an upscale turn when smoked salmon and wilted spinach sub in for traditional Canadian bacon.

Ingredients

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

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