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 Recipe
(Makes two Benedicts)
- 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 below).
- 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).
Mock Hollandaise Recipe
- 1/2 cup plain low-fat yogurt
- 1/2 cup reduced calorie mayonnaise (or whatever you have on hand)
- 4 teaspoons skim or unsweetened almond milk (or whatever you use)
- 1/2 teaspoon dry mustard
- 3 or 4 dashes of ground red pepper
* If you need to cook gluten free, just check all of your individual ingredients to make sure that they are all gluten free. Gluten free versions of all of these are easy to find.
- Mix all of the ingredients in a small pan.
- Cook over medium/low heat until just starting to bubble a bit. Stir often. (This only takes a few minutes.)
* Leftovers are great the next day on any type of eggs you choose.