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Red Lobster Eggs Benedict with Smoked Salmon Recipe
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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
Active Time30 minutes
Total Time50 minutes
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.

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