Description
Salmon and Avocado Eggs Royale bring elegant British brunch magic right to your kitchen table. Creamy avocado, delicate smoked salmon, and perfectly poached eggs create a luxurious morning treat that feels like a restaurant-quality experience without leaving home.
Ingredients
Scale
Main Proteins:
- 8 large eggs
- 200g smoked salmon slices
- 3 large egg yolks
Bread and Base:
- 4 English muffins
Produce and Seasonings:
- 2 avocados
- 1 tablespoon white vinegar
- Fresh dill
Sauce Components:
- ½ cup (113g) unsalted butter, melted
- 1 tablespoon lemon juice
- Salt to taste
- Cayenne pepper to taste
Instructions
- Whisk 3 large egg yolks with 1 tablespoon lemon juice in a heatproof bowl set over a pot of water at 180°F (82°C), stirring continuously until the mixture becomes pale and slightly thickened.
- Stream ½ cup melted unsalted butter into the egg mixture, whisking constantly. Add a pinch of salt and cayenne pepper. Keep the hollandaise sauce warm at 140°F (60°C).
- Fill a wide saucepan with 4 inches of water. Add 1 tablespoon white vinegar and heat until small bubbles form at 190°F (88°C).
- Crack each large egg into a separate small bowl. Slide eggs gently into the simmering water, cooking 3 minutes for soft yolks.
- Remove poached eggs with a slotted spoon, letting them drain on paper towels for 30 seconds to remove excess water.
- Toast 4 English muffin halves until golden brown at 350°F (175°C), about 2-3 minutes.
- Layer 25g smoked salmon slices on each muffin half, followed by ¼ sliced avocado.
- Place one poached egg carefully on top of each salmon and avocado stack.
- Drizzle 2 tablespoons warm hollandaise sauce over each egg.
- Sprinkle fresh dill fronds on top and serve immediately at room temperature.
Notes
- Use fresh, high-quality smoked salmon for the best flavor and texture in your Eggs Royale.
- Whisk hollandaise sauce constantly to prevent egg yolks from scrambling and ensure a smooth, silky consistency.
- Add white vinegar to poaching water to help egg whites coagulate and create a neater poached egg shape.
- For a gluten-free version, replace English muffin with a toasted gluten-free bread or roasted sweet potato slice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salmon
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 522 kcal
- Sugar: 1 g
- Sodium: 730 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 370 mg