Gourmet Cake Benedict

A fishy twist on a breakfast classic, Gourmet Cake Benedict features our King & Prince Gourmet Crab Cakes topped with Canadian bacon, tomatoes, spinach, hollandaise sauce, and a poached egg.

Why our customers love King & Prince Gourmet Crab Cakes

Our gourmet seafood crab cakes accentuate the delicate, sweet flavor of lobster or snow crab blended with premium surimi.

“I love these! I fried mine and got them crispy on the outside and perfect in the middle. They are fast to prepare with low calories, low carbs and low sugar. I will buy them again for sure.” -MeLinda

“Bought these and they are terrific. Great flavor and texture. Make a great lunch left over! Will be getting more!” -Kimberlee Raymond

More breakfast recipes to try:

• Caulipower Breakfast Pizza
• Oatmeal Cookie Smoothie Bowl
• Breakfast Tot Poutine

A fishy twist on a breakfast classic, Gourmet Cake Benedict features our King & Prince Gourmet Crab Cakes topped with Canadian bacon, tomatoes, spinach, hollandaise sauce, and a poached egg.

Gourmet Cake Benedict

Ingredients:

• 1/4 cup leeks
• 8 oz. Custom Culinary Hollandaise Sauce (#2056)
• 1 oz. Kirkland Butter (#1723)
• 2 cups spinach
• 1 Tbsp Kirkland Minced Spinach (#1289)
• 1 Tbsp BBF Avocado Oil (#3516)
• 4 King & Prince Gourmet Crab Cakes (#8992)
• 4 eggs
• Lemon juice, for eggs
• 4 slices Hormel Canadian Bacon (#1741)
• Regal Fine Sea Salt (#1146) & AP Black Pepper (#1029), to taste

Instructions:

1. First, saute the leeks in butter until fragrant, about 3-4 minutes. Then, stir in the hollandaise sauce. Keep warm.
2. Then, saute the spinach and minced garlic in oil until the spinach is wilted. Set aside.
3. Now, cook the crab cakes on a hot oiled pan for 2-3 minutes per side, or until heated through. Then, cook the canadian bacon slices for 1-2 minutes on each size.
4. To a pot of water, add lemon juice. Crack each egg into the pot and pouch for 2 minutes.
5. Meatnwhile, start assembly by placing a slice of canadian bacon on top of each cake. Gently scoop the egg out and place on top. Drizzle with the hollandaise & leek mixture. Serve hot.

Adapted from: https://www.kpseafood.com/recipes/gourmet-cake-benedict/

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