1) Lightly toast and butter English muffins and keep warm.
2) Prepare sauce by melting the butter. Set aside. In a medium saucepan (a double boiler works well) over medium/low heat whisk together lime juice, 1 teaspoon vinegar, and egg yolks until the mixture begins to thicken, gradually add melted butter while constantly whisking. Continue to whisk until thick. Season with salt and pepper and keep warm.
3) Bring a large saucepan 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 help keep their shape. Cook for 3-4 minutes. Remove with a slotted spoon.
4) Place 1/4 of the thinly sliced salmon on each muffin half, then top with an egg, and cover with sauce.
5) Serve immediately.
Suggested Wine: Champagne Mimosas with a splash of cranberry juice NOTES : Try adding 1/4 -1/2 teaspoon fresh chopped dill, or for a kick add chili powder or cayenne pepper to the sauce just before topping the eggs. The sauce is best prepared with a double boiler method to avoid over cooking or scorching. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle"
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 277 (71%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 267.2mg||82 %|
|Sodium 191.2mg||7 %|
|Potassium 480.9mg||13 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.5g|
|Protein 23.5g||34 %|
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Calories per serving: 392
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