Gourmet Cake Benedict

This brunch classic is so decadent with our gourmet cakes, you don’t even need an English muffin!

Menu Part


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


  1. 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.
  2. Saute spinach with minced garlic in oil until fragrant and wilted.
  3. 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.
  4. 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.
  5. 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.

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