Smoked Salmon Benedict with Bacon and Creamed Spinach

Ingredients:

16oz Alaska Smokehouse Smoked Sockeye Salmon, skin removed and roughly chopped into larger pieces.

16oz Sliced Bacon, cooked and diced, divided into two 1/2 cups

32oz Frozen Spinach, chopped and drained

(2) 10oz cans of Cream of Mushroom Soup

6 English Muffins, Split

12 Eggs

1 Tomato, diced small

Salt & Pepper to taste

Procedure:

Combine spinach, mushroom soup, and 1/2 cup bacon.  Mix until combined.

Fold in smoked salmon, being careful not to break up the salmon too much (this step can be done ahead of time and stored under cover in the refrigerator).

To poach the eggs, get out a medium size pot and fill 3/4 of the way with water.  Add a tablespoon of salt and 1/4 cup of vinegar if you want (optional).

Heat water over medium high heat until bubbles start to form on the bottom of the pot.  Reduce heat to medium to prevent the water from coming to a full boil.

Crack a single egg into a small bowl, then slide the single egg into the simmering water.

Cook for 3 minutes, then using a ladle, pull the egg out with a slotted spoon and drain on a paper towel.

In a non-stick skillet, spray a bit of cooking spray and place two scoops of spinach mixture.  Heat through over medium heat.

While cooking the mixture, toast an English muffin.

Assemble the benedict by placing a heated scoop of spinach mixture on each muffin half, then top with a cooked egg.

Garnish with diced tomato and remaining bacon.

Makes 6 full sized portions or 12 half-size portions