Breakfast

Salmon Gravlax Florentine Eggs Benedict

  • 0:30 TIME
  • 10 portions

Preparation

Ingredients

Eggs, poached20 each
Spinach, fresh, cleaned, stemmed, wilted30 oz
English muffins, plain, split in half, toasted10 each
Minor's Hollandaise Sauce Gluten Free 12 x 1.5 pounds pouch, prepared, hot30 oz
Salmon gravlax40 oz

 

Method

  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.