California-Style Tuna Eggs Benedict

2 (5-ounce) cans Chicken of the Sea® Solid White Albacore Tuna in Water, drained
1 large egg, slightly beaten
¼ cup panko breadcrumbs
1½ tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh chopped parsley
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
1 tablespoon olive oil
4 slices tomato
2 avocados, sliced
1 cup sprouts
1 teaspoon vinegar
4 large eggs
1 cup hollandaise sauce

In a medium bowl, stir together tuna, beaten egg, breadcrumbs, mayonnaise, lemon juice, lemon zest, parsley, salt and pepper until combined. Divide the mixture into 4 equal portions and shape into patties.
Heat the olive oil in a large skillet over medium-high heat. Add the patties to the pan and cook for 2-3 minutes or until golden brown. Flip the patties over and cook for an additional 2-3 minutes. Set aside and keep warm.
Bring about 2 inches of water to a simmer in a large pot. Add the vinegar to the water and stir. Crack each egg into a separate ramekin or coffee mug. When the water is still (do not boil), slowly tip the egg into the water. Allow the egg to sit in the water for a few seconds to allow the white to cook, then carefully fold over the egg white making sure it doesn't stick to the bottom of the pan. Once the egg yolk is set, remove the egg to a plate using a slotted spoon.
Transfer the patties to two plates and top each with a slice of tomato, avocado slices, sprouts and an egg. Spoon ¼ cup hollandaise sauce over each and serve immediately.