Red Lobster's Eggs Benedict With Smoked Salmon

Recipe Ingredients

4 oz	113g	Thinly-sliced smoked salmon
4		Eggs
1 tablespoon	15ml	Vinegar
2		English muffins - halved
		Butter to lightly coat muffins
		Sauce
8 tablespoons	120ml	Unsalted butter
2 teaspoons	10ml	Lime juice
1 teaspoon	5ml	White vinegar
3		Egg yolks - room temperature
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

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.

Source:
Red Lobster Restaurant's recipe collection at - http://www.redlobster.com

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