Smoked Salmon and Avocado Eggs Royale
By Daniel Brooks · How To Cook Easily
Elevate your brunch experience with this luxurious Smoked Salmon and Avocado Eggs Royale. Perfectly poached eggs rest on a bed of smoked salmon and creamy avocado, all crowned with a rich hollandaise sauce. Itâs a sophisticated twist on the classic Eggs Royale.
About this recipe
Elevate your brunch experience with this luxurious Smoked Salmon and Avocado Eggs Royale. Perfectly poached eggs rest on a bed of smoked salmon and creamy avocado, all crowned with a rich hollandaise sauce. Itâs a sophisticated twist on the classic Eggs Royale.
Ingredients
- 4 English muffins, split and toasted
- 8 large eggs
- 200g smoked salmon slices
- 2 avocados, sliced
- 1 tablespoon white vinegar
- Fresh dill for garnish
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper to taste
Instructions
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- Add Butter to Sauce: Gradually add melted butter to the egg yolk mixture, whisking constantly until the sauce is smooth and thick. Season with salt and a pinch of cayenne pepper. Set aside.
- Poach the Eggs: Fill a wide saucepan with water and bring it to a gentle simmer. Add white vinegar. Carefully crack each egg into a small bowl and slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- Assemble the Dish: Place a slice of toasted English muffin on each plate. Top with slices of smoked salmon and avocado.
- Add Poached Eggs: Gently place poached eggs on top of the salmon and avocado.
- Pour Hollandaise Sauce: Spoon hollandaise sauce generously over each poached egg.
- Garnish and Serve: Garnish with fresh dill and serve immediately.