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/brunch in the morning of Thanksgiving and Christmas. In some ways, it's feels slightly silly when you are already cooking a feast. But 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 a go-to. Lobster eggs Benedict is still definitely a favorite, but this Thanksgiving we had another favorite, this delicious version with smoked salmon, and were reminded just 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 a variation 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.
Preparing and making this dish
As with any eggs Benedict variation, eggs Royale has a few components that are all separate but none is really prepared ahead. So 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 with the other ingredients as the base of 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.
Tips for poaching eggs
Poaching eggs can feel intimidating if you are not used to doing it, but it's easier than you might think. Keep the following in mind to help it work well:
- Use fresh eggs. They usually hold together better rather than spreading out.
- Transfer the eggs to small ramekins. I used to think this was unnecessary but it does definitely help the egg go in more smoothly and stay together.
- Bring the pot of water to a boil, then reduce to a gentle simmer. You don't want it boiling too strongly as that disturbs the eggs more.
Other things that can help is you can optionally add a little white wine vinegar or create a whirlpool before adding the egg. These can both help keep the egg together. Personally, I'm not keen on the vinegar as I find it can impact flavor. However I do often try to swirl the water in a circular motion a little then add the egg in the middle.
Eggs Royale makes such a delicious brunch, with delicate flavors and tender textures. All that delicious egg yolk and sauce mingling in together, ready for the muffin to mop it up, with the smoked salmon the cherry in top. So whether for a Holiday or just because, be sure to indulge in this special dish sometime soon.
Try these other brunch favorites perfect for a special occasion:
- Shakshuka with beef (a delicious variation on the classic tomato, pepper and egg dish with added ground beef)
- Bacon lobster omelette (a deliciously indulgent combination)
- Chocolate Dutch baby pancake with cherry compote (this oven-baked pancake is easy and delicious, and pairs perfectly with the fruity topping)
- Plus get many more ideas in the breakfast and brunch recipes archives.
Eggs Royale (smoked salmon eggs Benedict)
Ingredients
- 2 English muffins
- 4 slices smoked salmon/lox (approx)
- 4 eggs ½ of them separated
- 1 pinch cayenne pepper
- ¼ teaspoon dijon mustard
- 1 tablespoon lemon or lime juice
- 4 tablespoon unsalted butter
Instructions
- 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.
Notes
Nutrition (per serving)
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Anne Lawton says
This such a delicious way to may eggs benedict - Love the addition of smoked salmon
Caroline's Cooking says
Glad you enjoyed, and yes I do love this variation on the theme too.
Zahir Ladha says
Loved it! Will be cooking again! Yum Yum 😀
Caroline's Cooking says
Great, glad to hear!
Jce says
Can I used different kind of bread
Caroline's Cooking says
Yes you can - this is traditionally made with English muffins but you can use something else eg a dinner roll or a small slice of sourdough.
Sue Ringsdorf says
I'm drooling big time thinking about how delicious these were! Can't wait to make it again!
Caroline's Cooking says
So glad to hear, these are a favorite here too.
colleen kennedy says
My 15 year old niece often orders this at her favorite diner! I'm pointing her to your site since she enjoys cooking.
Caroline's Cooking says
Perfect, hope she enjoys making it at home too!
Eileen Kelly says
A Breakfast of champions! This is so delicious.Perfect for an Easter brunch.
Caroline's Cooking says
Thanks, it would indeed be perfect for Easter brunch!
Terri says
I too, have never met an eggs benedict I didn't love. In fact, it's the ONLY thing I ever order if I go out for brunch. If a place doesn't have it, I'm super disappointed. These sound spectacular!
Caroline's Cooking says
I know what you mean, it's definitely something I look out for too! And this is a great way to enjoy it at home, too.
Laura says
I'm going to make this for my daughter-in-law. She'll love it.
Caroline's Cooking says
Perfect, enjoy!
Carlos says
Those egg benedicts looks absolutely delicious! This is Geoffrey's favorite breakfast. I will have to make it for him.
Caroline's Cooking says
Perfect! Hope you enjoy making it as well - as I mention you do have a few things to do more or less at once but it's really not that hard and the result is delicious!
Vadim says
Very delicious and easy to make! Thank you!
Caroline's Cooking says
Great, so glad you enjoyed! It's one of our favorites.
Amy says
Okay, savory, wonderful breakfasts like this are my love language. This looks so incredibly delicious and it's definitely going on the menu for Easter brunch.
Caroline's Cooking says
Thanks Amy, this is a big favorite in our house. I think we might have to have it for Easter again this year too!
Jere Cassidy says
One look at these pictures of the eggs and I was drooling. What a delicious combo of the eggs with the smoked salmon.
Caroline's Cooking says
Thank you, it really is a wonderful combination.