Eggs Royale is a variation of eggs Benedict made with smoked salmon and is a big favorite in our house. Delicious flavors, easy to make it’s the kind of brunch that will make anyone feel special.
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It has become a bit of a tradition in our house to have a nice breakfast in the morning of Thanksgiving and Christmas. In some ways, it’s a silly idea when you are already cooking a feast. It seems a bit mad to also cook a big breakfast.
On the other hand, since we often have lunch as our main meal a bit later, it tides you over that bit longer. Especially with all those tasty cooking smells tempting you!
In recent years, some form of eggs Benedict has become the norm. Lobster eggs Benedict is still definitely a favorite, but this Thanksgiving we had another favorite, eggs Royale, and were reminded how good it is.
What is Eggs Royale?
Eggs Royale is a variation on Eggs Benedict, a common brunch item made with English muffins, ham (or bacon), poached egg and Hollandaise sauce. In eggs Royale, the ham is replaced with smoked salmon (or lox, as it’s often called in the US).
It’s one of many variations on the theme and I have to say, I’ve yet to meet an eggs Benedict I don’t like (eggs Florentine with spinach is also a tasty one). My husband is similarly always happy to indulge. In fact we both had a version of eggs Benedict for breakfast the day after we got married, him having eggs Royale with a side of black pudding and me having the classic.
Tips for making this delicious brunch
As with any eggs Benedict variation, eggs Royale is a little involved to make but quick. You end up toasting the muffins, poaching the eggs and making the blender Hollandaise sauce all at the same time.
But once you get over the initial panic of doing three things at once, it’s actually not all that hard. The key is to get things prepared first – cut the muffins, boil water for the eggs and blend the yolk and additions for the sauce.
Then cook the eggs, melt the butter and toast the muffins. Finally finish up the sauce and put it all together. I’ve made the sauce here a little less buttery than I have in the past and I still think it tastes delicious.
Eggs Royale makes such a delicious brunch, and it’s one we really should have more often. It brings back some great memories for me, but to be honest, it’s so good you don’t need that as an excuse. But why not make your own and serve this for your next Holiday brunch or when you have guests over.
Try these other brunch favorites perfect for a special occasion:
- Shakshuka with beef
- Bacon lobster omelette
- Steak and egg breakfast skillet
- Plus get many more ideas in the breakfast and brunch recipes archives.
Eggs Royale (smoked salmon eggs Benedict)
- 2 English muffins
- 4 slices smoked salmon/lox (approx)
- 4 eggs , 2 of them separated
- 1 pinch cayenne pepper
- ¼ tsp dijon mustard
- 1 tbsp lemon or lime juice
- 4 tbsp unsalted butter 60g
- Slice the muffins in half to give you two rounds from each and get broiler/grill ready to toast, if using. Heat a pot of water for poaching your eggs and separate your slices of smoked salmon.
- First, start on the hollandaise sauce – put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
- Meanwhile, poach your two whole eggs and the leftover whites in slightly salted water until the whites are translucent and the yolks are still slightly soft.
- As the eggs are almost ready, toast your muffins and melt the butter.
- Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
- Serve it all up – on each plate place the two halves of a muffin with a slice of smoked salmon on top, then a whole egg on one side, the extra white on the other. Drizzle the hollandaise sauce over the top.
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