Red Lobster Eggs Benedict With Smoked Salmon Recipe

Red Lobster’s Eggs Benedict with Smoked Salmon is a delightful twist on the classic brunch dish, featuring perfectly poached eggs, smoked salmon, and velvety Hollandaise sauce atop a toasted English muffin.

Make our Red Lobster Eggs Benedict with Smoked Salmon Recipe at home. With our Secret Restaurant Recipe your Eggs Benedict with Smoked Salmon will taste just like Red Lobster.

Photo by Jeremy Keith

Eggs Benedict

Eggs Benedict, a classic brunch dish, has a history shrouded in mystery, with conflicting claims to its origin. Some attribute its creation to 19th-century New York while others suggest it has European roots. The dish typically consists of a toasted English muffin topped with Canadian bacon, a poached egg, and Hollandaise sauce.

The preparation of Eggs Benedict involves delicate techniques, such as perfectly poaching eggs and crafting a velvety Hollandaise sauce. Variations of the dish have emerged, with creative chefs introducing diverse styles, such as substituting bacon for Canadian bacon or incorporating unique ingredients like smoked salmon or spinach.

Popularity surged in the mid-20th century, solidifying Eggs Benedict as a staple of brunch menus worldwide. Renowned for its rich flavors and indulgent texture, the dish has inspired numerous reinterpretations and innovative twists.

Famous variations include Eggs Florentine, replacing Canadian bacon with spinach, and Eggs Royale, featuring smoked salmon. Eggs Benedict remains an iconic brunch choice, celebrated for its harmonious combination of flavors and textures, making it a timeless and beloved classic in the culinary landscape.

Smoked Salmon

Smoked salmon, a culinary delicacy with a rich history, traces its origins to ancient preservation methods. Indigenous peoples such as the Native Americans and Scandinavians pioneered smoking techniques as a means of prolonging the shelf life of salmon. Over time, this process evolved into a gourmet practice.

Today, smoked salmon is crafted through various methods, including cold smoking and hot smoking, each imparting distinct flavors and textures. Cold smoking involves curing salmon with salt and smoking it at lower temperatures, resulting in a silky and delicately flavored product. Hot smoking cooks the fish at higher temperatures, yielding a firmer texture and a more robust smoky taste.

Popularity has soared globally, and smoked salmon is now a versatile ingredient incorporated into diverse cuisines. It has become synonymous with elegant brunches, featured in dishes like bagels with cream cheese and lox, and the classic Eggs Benedict with Smoked Salmon.

Famous dishes include the traditional pairing of smoked salmon with cream cheese on bagels, as well as gravlax, a Scandinavian preparation where salmon is cured with a sugar and salt mixture. The distinct flavors and versatility of smoked salmon have solidified its status as a gourmet favorite, appreciated for its delicate taste and culinary adaptability.

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Red Lobster Eggs Benedict With Smoked Salmon Recipe

Red Lobster's Eggs Benedict with Smoked Salmon is a delightful twist on the classic brunch dish, featuring perfectly poached eggs, smoked salmon and velvety Hollandaise sauce atop a toasted English muffin. Make our Red Lobster Eggs Benedict With Smoked Salmon Recipe at home. With our Secret Restaurant Recipe your Eggs Benedict With Smoked Salmon will taste just like Red Lobster.

Prep Time20 minutes mins

Active Time30 minutes mins

Total Time50 minutes mins

Course: Breakfast, Lunch, Sauce

Cuisine: Seafood

Keyword: Red Lobster, Salmon

Yield: 2 Servings

Ingredients

• 2 English Muffins cut into halves, top and bottom
• Butter softened to room temperature, to lightly coat muffins
• 1 tablespoon Vinegar
• 4 Eggs broken and eggs placed in separate small bowls
• 4 ounces thinly-sliced Smoked Salmon

Hollandaise Sauce

• 2 teaspoons freshly squeezed Lime Juice
• 1 teaspoon White Vinegar
• 3 Egg Yolks at room temperature
• 8 tablespoons unsalted Butter melted
• Salt and freshly ground White Pepper to taste

Instructions

Muffins

• Lightly toast English muffins. Lightly butter insides. Set aside and keep warm.

Hollandaise Sauce

• Place a medium saucepan over medium-low heat.
• To hot pan add lime juice, 1 teaspoon white vinegar and 3 egg yolks. Mix with a whisk until sauce begins to thicken.
• Gradually add 8 tablespoons melted unsalted Butter while constantly whisking. Continue until sauce thickens.
• Taste. Add salt and pepper, to taste.
• Set aside and keep warm.

Poached Eggs

• Place large sauce pan of water over high heat and bring to a boil.
• Add 1 tablespoon of vinegar to the water.
• Reduce heat so that the water is at a soft boil.
• Gently roll eggs, one at a time, into water. Gently stir water around the eggs to allow them to keep their shape. Cook for 3 to 4 minutes.
• Remove done eggs with a slotted spoon.

Eggs Benedict

• Place top and bottom of an muffin on each of 2 plates.
• Place 1/4 of the thinly sliced salmon on each the muffin.
• Top each with an egg.
• Spoon Hollandaise sauce over all, allowing it to run and drip down the sides.
• Serve immediately.

Red Lobster Eggs Benedict With Smoked Salmon

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Photo of “Eggs Benedict With Smoked Salmon” is by Jeremy Keith and is used by permission under the CC BY 2.0 Deed Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Photo of “Red Lobster Sign” is by Mike Mozart and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – http://creativecommons.org/licenses/by/2.0/deed.en. Thank you, Jeremy and Mike. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.