Eggs Royale is the ultimate brunch indulgence—a toasted English muffin topped with silky smoked salmon, a perfectly poached egg, and rich, lemony hollandaise sauce. It’s an elegant twist on Eggs Benedict that’s perfect for special occasions, Mother’s Day, or anytime you want to impress.
Instructions
Make the Hollandaise Sauce
In a blender, combine egg yolks and lemon juice. Blend for 5 seconds. With blender running, slowly drizzle in hot melted butter until sauce is thick and creamy. Season with cayenne and salt. Keep warm.
Poach the Eggs
Fill a saucepan with 3 inches of water. Add vinegar and bring to a gentle simmer (180°F / 82°C). Crack each egg into a small ramekin. Swirl the water to create a whirlpool, then gently slide the egg into the center. Cook for 3 to 4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Assemble
Place toasted English muffin halves on plates. Top each with a slice of smoked salmon (folded or draped). Place a poached egg on top. Spoon hollandaise sauce over the eggs. Garnish with fresh dill and capers. Serve immediately.
Pro-Tips for Picture-Perfect Eggs Royale
- Use Fresh Eggs: Fresh eggs hold their shape better when poached.
- Use High-Quality Smoked Salmon: It’s the star of the dish.
- Keep Hollandaise Warm: Place the blender jar in a bowl of warm water.
- Serve Immediately: Eggs Royale is best enjoyed fresh.
This Eggs Royale is elegant, silky, and perfect for brunch—a luxurious twist on a classic.
