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Smoked Salmon and Avocado Eggs Royale

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. It's a sophisticated twist on the classic Eggs Royale.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Method

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Assemble the Dish: Place a slice of toasted English muffin on each plate. Top with slices of smoked salmon and avocado.
  5. Add Poached Eggs: Gently place poached eggs on top of the salmon and avocado.
  6. Pour Hollandaise Sauce: Spoon hollandaise sauce generously over each poached egg.
  7. Garnish and Serve: Garnish with fresh dill and serve immediately.