Wild Alaska Salmon, Spinach & Bacon Benedict
Creamy Alaska salmon and spinach make for a delightful alternative topping to eggs Benedict.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 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
Nutrition Facts
| Calories | 379 |
| Total Fat | 13g |
| Saturated Fat | 3g |
| Calories from Fat | 32% |
| Cholesterol | 232mg |
| Protein | 28.5 |
| Carbohydrate | 37g |
| Fiber | 3g |
| Sodium | 1415mg |
| Calcium | 286mg |
| Omega-3 Fatty Acids | 1030mg |
Instructions
-
Step 1 Make the sauce
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.
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Step 2 Cook the eggs, plate and serve
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.
Nutrition Facts
| Calories | 379 |
| Total Fat | 13g |
| Saturated Fat | 3g |
| Calories from Fat | 32% |
| Cholesterol | 232mg |
| Protein | 28.5 |
| Carbohydrate | 37g |
| Fiber | 3g |
| Sodium | 1415mg |
| Calcium | 286mg |
| Omega-3 Fatty Acids | 1030mg |
