Difficulty
Intermediate
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Servings
4 servings
The first time I created this elevated breakfast dish was for a surprise anniversary brunch for my parents. With both of them being huge fans of breakfast classics, I wanted to prepare something special that would feel like restaurant dining at home. Combining the classic elegance of Eggs Benedict with buttery avocado and delicate smoked salmon created a dish that had everyone reaching for their phones to take photos before the first bite. The velvety hollandaise sauce draped perfectly over the poached eggs, creating golden rivulets that mingled with the rich salmon and creamy avocado. When my father, normally reserved with compliments, declared it better than any brunch spot in town, I knew this recipe was a keeper. This luxurious breakfast has since become our family’s celebration morning meal and the dish friends always request when they visit for weekend brunch. Let’s create this together and transform your ordinary breakfast into an extraordinary dining experience that balances sophisticated flavors with surprising simplicity!
Why You Will Love This Smoked Salmon and Avocado Eggs Royale
- Restaurant Quality: Achieve gourmet brunch results without leaving home.
- Impressive Presentation: Looks professionally plated with minimal effort.
- Balanced Flavors: The creamy avocado perfectly complements the smoky salmon and rich hollandaise.
- Nutritional Powerhouse: Packed with healthy fats, protein, and essential nutrients.
- Adaptable Elegance: Perfect for casual family breakfasts or sophisticated entertaining.
- Quick Luxury: Creates a fine-dining experience in just 25 minutes.
- Make-Ahead Elements: Several components can be prepared in advance.
- Customizable Foundation: Easy to adjust for dietary preferences and available ingredients.
Ingredients
For the Hollandaise:
3 large egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted and kept warm
Pinch of cayenne pepper
Salt to taste
For the Base:
2 English muffins, split and toasted
1 large ripe avocado, thinly sliced
8 oz smoked salmon
4 large eggs for poaching
1 tablespoon white vinegar (for poaching water)
For Garnish:
Fresh dill sprigs
Thinly sliced red onion
Capers, drained
Freshly ground black pepper
Microgreens (optional)
Lemon wedges
Execution
Prepare the Water Bath: Fill a large saucepan with about 3 inches of water. Add the vinegar. Bring to a gentle simmer over medium heat.
Make the Hollandaise: In a heatproof bowl that fits over a saucepan (or use a double boiler), whisk the egg yolks and lemon juice until light and frothy. Place the bowl over a pan of barely simmering water (don’t let the bowl touch the water). Whisk constantly while very slowly drizzling in the warm melted butter until the sauce thickens and doubles in volume. Remove from heat, add cayenne and salt to taste. Cover and keep warm.
Toast the English Muffins: Split the English muffins and toast until golden brown. Set aside.
Poach the Eggs: Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the water. Cook for 3-4 minutes for runny yolks, or longer if preferred. Remove with a slotted spoon and place on a paper towel to drain.
Prepare the Avocado: Halve, pit, and slice the avocado into thin pieces.
Assemble: Place toasted English muffin halves on plates. Layer each with avocado slices, followed by folded smoked salmon. Carefully place a poached egg on top of each stack.
Sauce and Garnish: Spoon the hollandaise sauce generously over each egg. Garnish with fresh dill sprigs, a few capers, thinly sliced red onion, microgreens if using, and freshly ground black pepper.
Serve: Present immediately with lemon wedges on the side.
Additional tips
- Perfect Poached Eggs: Adding vinegar to the poaching water helps the egg whites coagulate quickly, creating neater eggs.
- Hollandaise Rescue: If your sauce begins to separate, add a teaspoon of hot water and whisk vigorously.
- Make-Ahead Method: The hollandaise can be made up to an hour ahead and kept warm in a thermos or over a pan of warm (not hot) water.
- Egg Poaching Alternative: For a fool-proof method, line small cups with plastic wrap, spray with cooking oil, crack an egg into each, tie up the tops, and poach the wrapped eggs.
- English Muffin Substitutes: Try sourdough bread, brioche, or even potato rösti as your base for different textures and flavors.
- Avocado Preparation: Slice the avocado just before assembly to prevent browning.
- Smoked Salmon Quality: This dish shines with high-quality smoked salmon – look for sustainably sourced options with vibrant color.
- Leftover Hollandaise: Store any remaining sauce in the refrigerator for up to 2 days. Reheat very gently to prevent separation.
FAQ
1. Can I make hollandaise sauce without a double boiler?
Yes! You can use a heatproof bowl set over a pan of simmering water. Alternatively, a blender hollandaise method works well – blend egg yolks and lemon juice, then slowly stream in melted butter with the machine running.
2. What’s the difference between Eggs Benedict and Eggs Royale?
Traditional Eggs Benedict uses Canadian bacon or ham, while Eggs Royale features smoked salmon. Our version adds avocado for an extra layer of creaminess.
3. How do I know when my poached eggs are perfectly done?
For runny yolks, look for firm whites with the yolk still jiggly when gently touched, typically 3-4 minutes. For firmer yolks, cook for 5-6 minutes.
4. Can I prepare any components ahead of time?
Yes! The hollandaise can be made up to an hour ahead and kept warm. For convenience, you can also poach the eggs up to 24 hours in advance, store them in cold water in the refrigerator, and briefly reheat in hot water before serving.
5. What if my hollandaise sauce breaks or curdles?
If your sauce breaks, add a teaspoon of hot water and whisk vigorously. If badly curdled, start fresh by whisking a new egg yolk in a clean bowl, then slowly whisking in the broken sauce.
6. Is there a dairy-free alternative for the hollandaise?
Yes, you can make a vegan hollandaise using silken tofu, nutritional yeast, lemon juice, Dijon mustard, and olive oil blended together, seasoned with salt, cayenne, and turmeric for color.
7. What side dishes pair well with this breakfast?
Simple roasted potatoes, a light green salad, fresh fruit, or crispy bacon complement this dish beautifully without overwhelming the delicate flavors.
8. Can I make this for a larger group?
Absolutely! For serving many guests, consider poaching eggs in advance and making a larger batch of hollandaise. Keep both warm separately until assembly time.
9. How can I prevent my avocado from browning if I need to prepare it in advance?
Toss sliced avocado with a small amount of lemon juice and store in an airtight container until ready to use.