Salmon Patty Eggs Benedict ~ Gluten Free

 I came up with this amazing taste sensation while eating my Simple Salmon Patties with Dressed Up Mashed Potatoes and Brazi Bites awhile back.

I had made extra salmon patties to have them for leftovers and had meant to use them in the place of hamburger patties, as I had done previously. I had, however, been craving Eggs Benedict with my Mock Hollandaise Sauce for the last few days and this wonderful creation popped into my head. It just kept evolving the longer I drooled over the thought of them.   😉


Salmon Patty Benedict
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  1. Previously cooked Salmon Patty or Cake, Gluten Free if needed ~ See GF recipe.
  2. 2 poached or steam basted eggs
  3. Mock Hollandaise Sauce ~ See recipe at:
  4. 2 Thick slabs of ripe tomato
  5. Generous amount of fresh spinach
  6. 2 halves of an English muffin, Gluten Free if needed ~ I use Glutino's Premium.
  1. Poach or steam baste your eggs as desired. We love ours even runnier than these turned out, but they would be tasty done in any way.
  2. Prepare your Mock Hollandaise (see recipe at:
  3. Toast your English muffins.
  4. Prepare your tomato slabs (really thick slices) and spinach.
  5. When everything is ready, it is time to assemble: Place your English muffins on the plate(s) with the cut sides up.
  6. Top with a generous amount of fresh spinach and then the tomato.
  7. Place hot (re-heated if necessary) salmon patty on top. Next top with an egg.
  8. Finally, drizzle hollandaise generously over the top of everything. I like mine covered even thicker than this (but it isn't as pretty then).
  1. Yields: 2 Benedicts
  2. See Mock Hollandaise recipe at
The Journey Unexpected

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