Description

Smoked Salmon and Avocado Eggs Royale is a luxurious twist on the classic eggs benedict, featuring perfectly poached eggs served atop toasted English muffins with creamy avocado slices and smoky salmon, all generously topped with a rich, homemade hollandaise sauce. This elegant breakfast or brunch dish combines smooth textures and vibrant flavors, garnished with fresh chives to add a subtle herbaceous note.

Ingredients

Scale

Main Ingredients

4 large eggs
2 English muffins, split and toasted
4 ounces smoked salmon
1 ripe avocado, sliced
1 tablespoon white vinegar
2 tablespoons chopped fresh chives
Salt and black pepper to taste

Hollandaise Sauce

3 large egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted and warm
Pinch of salt
Pinch of cayenne pepper (optional)

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Instructions

Prepare the Poaching Water: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add the white vinegar to the water, which helps the egg whites set quickly and neatly.
Poach the Eggs: Crack each egg into a small bowl to avoid breaking the yolk or introducing shells. Create a gentle swirl in the simmering water using a spoon and carefully slide the eggs in one at a time. Poach for 3 to 4 minutes until the whites are fully set but the yolks remain soft and runny. Remove each egg with a slotted spoon and drain on paper towels to remove excess water.
Make the Hollandaise Sauce: While the eggs are cooking, whisk together egg yolks and fresh lemon juice in a heatproof bowl set over a pot of barely simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture thickens slightly. Slowly drizzle in the warm melted butter in a thin stream while whisking continuously to form a smooth, thick sauce. Season with salt and a pinch of cayenne pepper if using. Remove from heat once the sauce reaches a creamy consistency.
Assemble the Eggs Royale: Arrange the toasted English muffin halves on serving plates. Evenly layer slices of ripe avocado and smoked salmon on each muffin half. Gently place a poached egg on top of the layers.
Finish and Garnish: Spoon the warm hollandaise sauce generously over each poached egg. Sprinkle the chopped fresh chives on top, then season with salt and freshly ground black pepper to taste. Serve immediately while warm.

Notes

Use very fresh eggs for the best poaching results, as fresher eggs hold their shape better in simmering water.
If the hollandaise sauce becomes too thick or starts to seize, whisk in a teaspoon of warm water to loosen it gently.
For a lighter version of the hollandaise, substitute part of the butter with Greek yogurt mixed with lemon juice for a tangy twist.
Serve immediately to enjoy the eggs while warm and the yolks runny.