📝 About This Recipe
A sophisticated twist on the classic Benedict, Eggs Royale (also known as Eggs Atlantic) replaces Canadian bacon with luxurious ribbons of cold-smoked salmon. This brunch masterpiece balances the richness of a buttery, lemon-kissed Hollandaise sauce with the salty depth of the sea and the delicate pop of a perfectly poached egg. It is the quintessential weekend indulgence, offering a harmonious blend of textures and temperatures that elevate the breakfast table to a fine-dining experience.
🥗 Ingredients
The Foundation
- 2 pieces English Muffins (split in half)
- 4-6 ounces Smoked Salmon (high-quality cold-smoked slices)
- 1 tablespoon Unsalted Butter (softened, for spreading)
The Poached Eggs
- 4 pieces Large Eggs (as fresh as possible)
- 1 tablespoon White Distilled Vinegar (to help the whites set)
- 1 pinch Kosher Salt
The Hollandaise Sauce
- 3 pieces Egg Yolks (large, at room temperature)
- 1/2 cup Unsalted Butter (melted and kept hot)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1 teaspoon Warm Water (to adjust consistency if needed)
- 1/4 teaspoon Salt (to taste)
Garnish & Finishing
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Capers (drained and patted dry)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Clarify or melt your butter for the Hollandaise in a small saucepan until it is hot and bubbling slightly, then set aside in a pourable measuring cup.
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2
Fill a medium saucepan with about 4 inches of water and bring to a gentle simmer. Add the white vinegar; do not add salt to the water yet as it can break up egg whites.
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3
Prepare the Hollandaise: In a blender or using a tall immersion blender jar, combine the 3 egg yolks, lemon juice, salt, and cayenne pepper.
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4
Pulse the yolk mixture for 5 seconds until combined. While the blender is running on low, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce should thicken into a creamy, pale yellow emulsion.
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5
Taste the Hollandaise. If it's too thick, add a teaspoon of warm water; if it needs more zing, add a drop more lemon. Keep the sauce warm by placing the blender jar in a bowl of warm (not boiling) water.
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6
Toast the English muffin halves until golden brown and slightly crisp. Spread a light layer of softened butter on each half.
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7
Crack each egg into a small ramekin or fine-mesh sieve (straining off the watery whites first ensures a cleaner poach).
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8
Create a gentle whirlpool in the simmering water with a spoon. Carefully drop the eggs into the center of the swirl one at a time.
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9
Poach the eggs for exactly 3 to 4 minutes. The whites should be set but the yolks should remain soft and liquid.
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10
While the eggs poach, layer the smoked salmon generously over the toasted English muffins, folding the slices to create volume.
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11
Use a slotted spoon to lift the eggs from the water. Gently dab the bottom of the spoon on a paper towel to remove excess moisture before plating.
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12
Place one poached egg on top of the salmon on each muffin half.
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13
Spoon a generous amount of the warm Hollandaise sauce over each egg, allowing it to cascade down the sides.
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14
Garnish immediately with minced chives, a few capers, and a crack of fresh black pepper. Serve while the eggs are hot and the sauce is velvety.
💡 Chef's Tips
Use the freshest eggs possible; the whites of fresh eggs hold together much better during poaching. If your Hollandaise sauce 'breaks' (separates), whisk in a teaspoon of boiling water vigorously to bring it back together. Always pat your poached eggs dry on a paper towel; excess water will dilute the Hollandaise and make the muffin soggy. For a chef-level touch, lightly warm the smoked salmon in a pan for 10 seconds per side—just enough to take the chill off without cooking it.
🍽️ Serving Suggestions
Pair with a crisp, chilled Mimosa or a dry Prosecco to cut through the richness of the sauce. Serve alongside a simple arugula salad with a light lemon vinaigrette for a peppery contrast. A side of pan-seared asparagus or roasted vine tomatoes adds color and nutrition to the plate. For a caffeine pairing, a double-shot espresso or a light roast pour-over coffee complements the smoky salmon beautifully.