📝 About This Recipe
A luxurious twist on the classic Benedict, Eggs Royale replaces Canadian bacon with delicate ribbons of cold-smoked salmon for a sophisticated brunch experience. This dish features perfectly poached eggs with golden, molten centers perched atop toasted artisanal English muffins. The entire assembly is draped in a rich, buttery, hand-whisked Hollandaise sauce that brings a bright citrus acidity to balance the smoky depth of the fish.
🥗 Ingredients
The Foundation
- 2 pieces English Muffins (split in half)
- 150 grams 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 Wine Vinegar (to help the whites set)
- 1 pinch Sea Salt (for the poaching water)
The Hollandaise Sauce
- 3 pieces Egg Yolks (at room temperature)
- 150 grams Unsalted Butter (melted and kept warm)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1 teaspoon Warm Water (to adjust consistency)
Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 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 over low heat. Once melted, keep it warm but not boiling.
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2
Create a bain-marie by placing a heatproof glass bowl over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water.
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3
Whisk the 3 egg yolks and lemon juice in the glass bowl vigorously until the mixture doubles in volume and turns a pale straw color.
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4
Slowly, drop by drop, begin whisking the warm melted butter into the egg yolks. Once the emulsion starts to form, you can pour the butter in a very thin, steady stream while whisking constantly.
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5
If the sauce becomes too thick, whisk in a teaspoon of warm water. Season with salt and a pinch of cayenne pepper. Remove from heat and keep in a warm spot.
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6
Fill a wide, deep saucepan with water, add the white wine vinegar and a pinch of salt, and bring to a very gentle simmer (just small bubbles breaking the surface).
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7
Crack each cold egg into a fine-mesh sieve over a small bowl to drain off the watery part of the whites; then transfer the egg to a small ramekin.
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8
Create a gentle whirlpool in the simmering water with a spoon. Carefully slide the eggs one by one into the center of the swirl.
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9
Poach the eggs for exactly 3 to 4 minutes. The whites should be set firm but the yolks should remain soft and bouncy to the touch.
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10
While the eggs poach, toast the split English muffins until golden brown and spread them lightly with a thin layer of butter.
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11
Layer the smoked salmon generously over the toasted muffins, folding the slices to create height and texture.
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12
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 placing an egg on each salmon-topped muffin.
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13
Generously spoon the warm Hollandaise sauce over each egg, allowing it to drape down the sides.
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14
Garnish with finely chopped chives, a few capers, and a final crack of black pepper. Serve immediately while the sauce is silky and the eggs are warm.
💡 Chef's Tips
Always use the freshest eggs possible; fresh whites cling to the yolk better during poaching. If your Hollandaise splits, whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it to re-emulsify. Don't salt the poaching water too heavily, as it can break up the egg whites; the vinegar is more important for coagulation. Patting the poached eggs dry is crucial to prevent a watery puddle from ruining your toasted muffin. Warm your serving plates in the oven for a few minutes to keep the delicate Hollandaise from cooling down too quickly.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Mimosa or dry Prosecco to cut through the richness of the butter. Serve alongside a handful of dressed arugula or baby spinach for a peppery, fresh contrast. A side of grilled asparagus spears makes for a wonderful textural accompaniment. For a caffeine pairing, a bold Espresso or a light Earl Grey tea complements the smoky salmon perfectly. Add a few slices of ripe avocado for extra creaminess if you're feeling particularly indulgent.