Description
A brunch favorite featuring creamy avocado, silky smoked salmon, and perfectly poached eggs topped with a rich hollandaise sauce.
Ingredients
For the Base:
- 4 English muffins, split and toasted
- 200g smoked salmon, thinly sliced
- 2 ripe avocados, sliced
For the Poached Eggs:
- 8 large eggs
- 1 tablespoon white vinegar
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- Salt and cayenne pepper to taste
For Garnish:
- Fresh dill
- Optional: capers or microgreens
Instructions
-
Prepare the Hollandaise Sauce:
- Whisk egg yolks and lemon juice in a heatproof bowl.
- Place over a pot of simmering water and whisk continuously.
- Slowly drizzle in melted butter until thick and smooth. Season and set aside.
-
Poach the Eggs:
- Bring a wide saucepan of water to a gentle simmer, add vinegar.
- Crack an egg into a small bowl, swirl the water, and gently slide in the egg.
- Poach for 3–4 minutes, then remove with a slotted spoon and drain on paper towels.
-
Assemble the Dish:
- Place toasted English muffins on plates.
- Top each with smoked salmon and avocado slices.
- Gently place a poached egg on top.
-
Finish with Hollandaise & Garnish:
- Spoon warm hollandaise sauce over the eggs.
- Garnish with fresh dill and optional capers. Serve immediately.
Notes
- Make it Low-Carb/Keto: Swap English muffins for grilled portobello mushrooms or sautéed spinach.
- Blender Hollandaise Shortcut: Use a blender for a quicker sauce.
- Poached Eggs in Advance: Keep poached eggs warm in hot water until serving.
Nutrition
- Serving Size: 1
- Calories: 497 kcal
- Sugar: 1.5 g
- Sodium: 852 mg
- Fat: 35 g
- Saturated Fat: 14.6 g
- Unsaturated Fat: 20.4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 335 mg
Keywords: Smoked salmon eggs royale, poached eggs with avocado, eggs royale with hollandaise, brunch with smoked salmon, healthy breakfast recipe