Sockeye, Spinach and Bacon Benedict
Elevate your brunch with this delicious variation on eggs Benedict. Spinach and bacon add nutrition and smoky flavor.
Cook Time: 15 mins.
1 package (10 ounces) frozen chopped or leaf spinach, thawed and moisture pressed out
1 can (10.5 ounces) cream of mushroom soup
1/3 cup cooked, diced applewood-smoked bacon, kept warm (divided)
6-7.5 ounces canned salmon, skin and bones removed, undrained
1/2 teaspoon kosher salt
1/2 teaspoon coarse black pepper
4 large biscuits or toasted English muffins, split and kept warm
4 large eggs
3/4 cup finely diced tomato
Cooking spray, as needed
Coat a large saucepan with cooking spray. Stir in and heat the spinach, soup, 1/4 cup bacon, salt and pepper. Fold in canned salmon and the salmon liquid; break salmon into chunks. Heat through; cover and keep warm.
Fry eggs in a large spray-coated pan just until sunny side up (or to desired doneness). To serve, place 2 biscuit/muffin halves on each of 4 plates, overlapping slightly. Divide and spoon creamed salmon mixture over biscuits. Top each serving with an egg. Sprinkle on remaining bacon and tomato dices.