Salmon Patty Eggs Benedict ~ Gluten Free

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

Stephanie Parker

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Ingredients

  

• Previously cooked Salmon Patty or Cake Gluten Free if needed ~ See GF recipe.
• 2 poached or steam basted eggs
• Mock Hollandaise Sauce ~ See recipe at: http://thejourneyunexpected.com/mock-hollandaise/.
• 2 Thick slabs of ripe tomato
• Generous amount of fresh spinach
• 2 halves of an English muffin Gluten Free if needed ~ I use Glutino's Premium.

Instructions

 

• 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.
• Prepare your Mock Hollandaise (see recipe at: http://thejourneyunexpected.com/mock-hollandaise/).
• Toast your English muffins.
• Prepare your tomato slabs (really thick slices) and spinach.
• When everything is ready, it is time to assemble: Place your English muffins on the plate(s) with the cut sides up.
• Top with a generous amount of fresh spinach and then the tomato.
• Place hot (re-heated if necessary) salmon patty on top. Next top with an egg.
• Finally, drizzle hollandaise generously over the top of everything. I like mine covered even thicker than this (but it isn't as pretty then).

Notes

Yields: 2 Benedicts
See Mock Hollandaise recipe at http://thejourneyunexpected.com/mock-hollandaise/

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