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Wild Alaska Salmon Spinach & Bacon Benedict

Wild Alaska Salmon Spinach & Bacon Benedict

Recipe Details

x 4 servings
Duration: 35 minutes


Quantity Ingredient
1 pkg
Frozen Chopped Spinach , or leaf spinach; thawed and moisture pressed out
1 can
Cream of Mushroom Soup
1/3 cp
Applewood Smoked Bacon diced, kept warm (divided)
1 can
Salmon (7.5 oz.) traditional pack canned salmon or 1 can (6 to 7.1 oz.) skinless, boneless canned salmon
1/2 tsp
1/2 tsp
Coarse Black Pepper
4 lg
Biscuits or toasted English muffins, split and kept warm
4 lg
3/4 ea
Tomato finely diced
Cooking Spray as needed


  1. Spray-coat a large saucepan. Stir in and heat the spinach, soup, 1/4 cup bacon, salt and pepper. Fold in canned salmon and the salmon liquid; break salmon into chunks. Heat through; cover and keep warm.
  2. Fry eggs in a large spray-coated pan just until sunny side up (or to desired doneness). To serve, place 2 biscuit or muffin halves on each of the 4 plates overlapping slightly. Divide and spoon cream salmon mixture over biscuits. Top each serving with an egg. Sprinkle on remaining bacon and diced tomatoes.
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