Description
A recipe for Eggs Royale featuring smoked salmon and avocado.
Ingredients
Scale
- 2 English muffins
- 4 large eggs
- 4 slices smoked salmon
- 1 ripe avocado
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
- For Hollandaise Sauce:
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
Instructions
- Prepare the Hollandaise sauce: Place egg yolks and Dijon mustard in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the mixture thickens slightly, about 3-4 minutes.
- Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and emulsified. Remove from heat. Whisk in 1 tablespoon lemon juice and cayenne pepper. Keep warm.
- Toast the English muffins until golden brown.
- Halve the avocado and scoop the flesh into a small bowl. Mash lightly with 2 tablespoons of lemon juice, salt, and pepper.
- Poach the eggs until the whites are set and the yolks are runny, about 3 minutes.
- Assemble the dish: Place one toasted muffin half on each plate. Top with a layer of mashed avocado.
- Drape one slice of smoked salmon over the avocado on each muffin half.
- Carefully place one poached egg on top of the salmon.
- Spoon the warm Hollandaise sauce generously over each egg.
- Season with a little extra salt and pepper if desired.
Notes
- You can make the Hollandaise sauce ahead of time and keep it warm in a thermos or a double boiler on very low heat.
- If you prefer, you can substitute toasted bagels for English muffins.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Poaching and Sauce Making
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 550
- Fat: 50
- Saturated Fat: 22
- Unsaturated Fat: 28
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 6
- Protein: 25
- Cholesterol: 350
Keywords: smoked salmon, avocado, eggs royale, eggs benedict variation, brunch, poached eggs, hollandaise sauce