If you have been dreaming of the perfect brunch that feels both indulgent and fresh, the Smoked Salmon and Avocado Eggs Royale Recipe is sure to make that dream come true. This dish brings together the richness of smoked salmon with the creamy goodness of ripe avocado, perched atop a beautifully poached egg and an English muffin, all finished with a luscious homemade hollandaise sauce. It’s a delightful symphony of flavors and textures that feels fancy enough for guests yet simple enough to make any morning special. Once you try this recipe, it will quickly become one of your favorite go-to brunch dishes to impress and savor.
Ingredients You’ll Need
Gathering the right ingredients is key to making a standout Smoked Salmon and Avocado Eggs Royale Recipe. Each component plays a vital role in balancing flavor, texture, and color to create that signature elegant look and taste that this classic dish is known for.
- English muffins: Lightly toasted to provide a crisp base that holds up beautifully under toppings.
- Large eggs: Use the freshest possible for perfect poaching—runny yolks make all the difference.
- Smoked salmon slices: Silky and savory, they bring that luxurious seafood flavor everyone loves in Eggs Royale.
- Ripe avocado: Creamy texture and subtle flavor that complements the smoky fish wonderfully.
- White vinegar: Added to poaching water to help the egg whites set perfectly.
- Unsalted butter: Essential for making the rich, velvety hollandaise sauce from scratch.
- Egg yolks: The base of your hollandaise, whisked to creamy perfection.
- Lemon juice: Adds a bright zing to the hollandaise that cuts through the richness.
- Warm water: Helps emulsify the sauce for a smooth texture.
- Salt and freshly ground black pepper: To season both the sauce and the final dish just right.
- Chopped chives: A fresh, oniony garnish that adds a pop of color and flavor.
How to Make Smoked Salmon and Avocado Eggs Royale Recipe
Step 1: Prepare for Poaching the Eggs
Start by filling a wide saucepan with water and adding the white vinegar. Bring it to a gentle simmer—this acidity helps the egg whites firm up quickly, giving you those perfectly poached eggs with a tender, delicate texture. Keep the water at a gentle simmer to avoid tough or ragged edges on your eggs.
Step 2: Whisk Up the Hollandaise Sauce
In a heatproof bowl set over gently simmering water, whisk together the egg yolks, lemon juice, and warm water. The goal is to thicken this mixture by heating it gently while whisking constantly, which prevents curdling. Once thickened, slowly add the melted unsalted butter in a thin stream, whisking vigorously to create a silky, smooth hollandaise sauce. Season gently with salt to taste, then keep the sauce warm over very low heat until plating.
Step 3: Poach the Eggs
Crack each egg into a small bowl, then carefully slide the eggs one at a time into the simmering water. Poach for about three minutes, until the whites are just set but the yolks remain deliciously soft and runny inside. Use a slotted spoon to gently remove the eggs and let any excess water drip off.
Step 4: Assemble the Eggs Royale
Place the toasted English muffin halves on serving plates. Layer slices of ripe avocado on top of the muffins, followed by generous portions of smoked salmon. Gently place a poached egg on each stack, then spoon warm hollandaise sauce generously over the eggs. Finish with a sprinkle of freshly ground black pepper and the bright, fresh chopped chives for a colorful, flavorful flourish.
How to Serve Smoked Salmon and Avocado Eggs Royale Recipe
Garnishes
Chopped chives are the classic garnish here, adding a fresh, mild onion-like bite that complements the creamy hollandaise and smoked salmon. A few thin lemon slices or a sprinkle of paprika can also be beautiful and tasty additions for an extra pop of color and zing.
Side Dishes
Serve this heavenly dish with light sides to keep the brunch balanced and inviting. Think fresh mixed greens tossed in a simple vinaigrette or a bowl of warm roasted potatoes. A bowl of fresh fruit or lightly caramelized asparagus also pairs perfectly, adding brightness and texture contrast.
Creative Ways to Present
For a fun twist on the traditional presentation, consider serving the Smoked Salmon and Avocado Eggs Royale Recipe on a crisp crostini or a delicate blini for a more appetizer-style offering. You can also use gluten-free or whole wheat English muffins to fit different dietary preferences while maintaining the delicious layers of flavor and texture.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the components separately for best freshness. Keep the smoked salmon chilled, the avocado sliced with a little lemon juice to prevent browning, and the hollandaise in a warm container inside the fridge (use within one day). Poached eggs are best enjoyed immediately but can be gently reheated if needed.
Freezing
This dish is not ideal for freezing once fully assembled because poached eggs and hollandaise sauce do not freeze well. However, you can freeze extra smoked salmon and English muffins for future breakfasts, just reheat and assemble fresh each time.
Reheating
To reheat poached eggs, use a warm water bath rather than direct heat to avoid overcooking. The hollandaise sauce is best warmed gently over low heat while whisking until fluid again, never boiling, so the texture remains silky and smooth. Reassemble just before serving for that perfect homemade magic.
FAQs
Can I use regular cooked eggs instead of poached eggs?
While poached eggs provide the classic runny yolk that makes Eggs Royale so special, you can opt for soft-scrambled or sunny-side-up eggs if you’re short on time. Just know the texture and presentation will differ slightly from the traditional experience.
Is it possible to make hollandaise sauce without a double boiler?
Yes! You can make hollandaise by whisking over very low heat in a bowl or using a blender method. Just be careful with temperature control to avoid curdling—gentle heat and constant whisking are crucial.
What type of smoked salmon works best?
Choose high-quality cold-smoked salmon for its delicate texture and mild smoky flavor. Avoid hot-smoked salmon as it is firmer and has a different taste profile that may overpower the dish.
Can I substitute the English muffins?
Absolutely! You can use whole wheat, gluten-free English muffins, or even toasted bagels or crusty bread slices. The key is to have a sturdy but soft base to support your layers.
How do I keep the hollandaise sauce from separating?
Keep the sauce warm but not hot—around body temperature or slightly warmer is ideal. Whisk constantly when making it and add melted butter slowly to help the emulsion set properly. If it does separate, a small splash of warm water and vigorous whisking can bring it back together.
Final Thoughts
There is something truly special about the Smoked Salmon and Avocado Eggs Royale Recipe that elevates any morning into a celebration. Its luxurious ingredients, vibrant colors, and the harmony of creamy, smoky, and tangy flavors come together in a way that’s both comforting and elegant. Whether you’re preparing a leisurely weekend brunch for loved ones or simply treating yourself, this recipe promises to bring smile after happy smile to the table. Give it a try—you’ll wonder how you ever enjoyed brunch without it!
Print
Smoked Salmon and Avocado Eggs Royale Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Smoked Salmon and Avocado Eggs Royale is a sophisticated breakfast or brunch dish featuring perfectly poached eggs atop toasted English muffins layered with creamy avocado and smoky salmon. Topped with a rich, homemade hollandaise sauce and garnished with fresh chives, this recipe offers a delightful combination of flavors and textures for a satisfying meal.
Ingredients
Main Ingredients
- 2 English muffins, split and toasted
- 4 large eggs
- 4 ounces smoked salmon slices
- 1 ripe avocado, sliced
For Poaching and Sauce
- 2 tablespoons white vinegar
- 4 tablespoons unsalted butter
- 2 large egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon warm water
- Salt to taste
- Freshly ground black pepper to taste
- Chopped chives for garnish
Instructions
- Prepare Poaching Water: Fill a wide saucepan with water, add the white vinegar, and bring it to a gentle simmer. This acidic water helps the egg whites coagulate quickly for perfect poached eggs.
- Make Hollandaise Sauce: In a heatproof bowl set over gently simmering water, whisk the egg yolks together with lemon juice and warm water until the mixture thickens. Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and keep warm over low heat, ensuring it does not get too hot to prevent splitting.
- Poach the Eggs: Crack each egg into a small bowl, then gently slide them into the simmering vinegar water. Poach the eggs for about 3 minutes until the whites are set but the yolks remain soft and runny. Carefully remove with a slotted spoon and drain on paper towels.
- Assemble the Dish: Place the toasted English muffin halves on serving plates. Layer each with sliced avocado and smoked salmon. Top with a poached egg on each muffin half.
- Finish and Garnish: Spoon warm hollandaise sauce generously over the eggs. Season with freshly ground black pepper and garnish with chopped chives. Serve immediately for the best taste and texture.
Notes
- Use very fresh eggs for the easiest and best poaching results.
- Keep hollandaise sauce warm over barely simmering water to prevent it from splitting.
- Substitute whole wheat or gluten-free English muffins if desired for dietary preferences.
- Handle poached eggs carefully with a slotted spoon to maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
