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Wild Alaska Salmon, Spinach & Bacon Benedict

Wild Alaska Salmon and Creamed 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

  1. 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.

  2. 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