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