Gourmet Cake Benedict
This brunch classic is so decadent with our gourmet cakes, you don’t even need an English muffin!
Menu Part
Ingredients
| 4 | Each | Gourmet Seafood & Crab Cake (Item# 057920) |
| 4 | Each | Whole Eggs |
| 4 | Slices | Canadian Bacon |
| 8 | Ounces | Canned Hollandaise |
| 1/4 | Cup | Leek, Cleaned, Quartered and Chiffonade, Plus More For Garnish (Optional) |
| 1 | Ounce | Butter |
| 2 | Cups | Spinach |
| 1 | Tablespoon | Oil |
| 1 | Tablespoon | Lemon Juice (For Poached Eggs) |
| To Taste | Salt and pepper |
Directions
- Saute leeks in butter over medium low flame, 3-4 minutes or until fragrant and beginning to appear translucent. Stir in hollandaise sauce and heat over low flame, stirring constantly. Hold warm for serving.
- Saute spinach with minced garlic in oil until fragrant and wilted.
- Place Gourmet Cakes on a well-oiled, hot griddle and cook 2-3 minutes on each side, until thoroughly heated and golden. Cook slices of Canadian bacon on a well-oiled, hot griddle for 1-2 minutes on each side.
- Heat a pot of water with a squeeze of lemon juice to 160°F. Carefully crack each egg and place into poaching liquid for 2 minutes. Scoop out gently and begin dish assembly.
- Assemble dish by placing 2 Gourmet Cakes on each of two plates. Place ¼ of sauteed spinach on each cake, then add a slice of Canadian bacon and a poached egg atop each cake. Finish with hollandaise and fried leeks. Serve hot.
