Copycat Recipes More Free Copycat Recipes Kindle Unlimited Red Lobster's Eggs Benedict With Smoked Salmon Serving Size: 4 Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 ounces thinly-sliced smoked salmon 4 eggs 1 tablespoon vinegar 2 English muffins -- halved Butter to lightly coat muffins === SAUCE === 8 tablespoons unsalted butter 2 teaspoons lime juice 1 teaspoon white vinegar 3 egg yolks -- room temperature Salt -- to taste Freshly-ground white pepper -- to taste Lightly toast and butter English muffins and hold warm. Prepare sauce by; melting the butter and hold to the side. In a medium sauce pan over medium-low heat whisk together lime juice, vinegar, egg yolks until it begins to thicken, gradually add butter while constantly whisking. Continue until thick. Season with salt and pepper and hold warm. Bring a large sauce pan of water to a boil, add 1 tablespoon of vinegar to the water. Reduce heat so that the water is at a soft boil. Have eggs broken ahead of time. Gently roll eggs into the water. Stir the water around the eggs to keep their shape. Cook for 3 to 4 minutes. Remove with a slotted spoon. Place 1/4 of the thinly sliced salmon on each the muffin, top with an egg, then cover with sauce. Serve immediately. This recipe yields 4 servings. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.