Go Back
+ servings
Eggs Royale (smoked salmon eggs Benedict) with yolk oozing into sauce
Print Recipe
5 from 11 votes

Eggs Royale (smoked salmon eggs Benedict)

Eggs Royale is a smoked salmon variation on eggs Benedict - a breakfast/brunch to make anyone feel special.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 512kcal
Author: Caroline's Cooking


  • 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.


Note - you need to do a few things at once to save things becoming cold so read through before starting.


Calories: 512kcal | Carbohydrates: 27g | Protein: 23g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 397mg | Sodium: 713mg | Potassium: 266mg | Fiber: 1g | Vitamin A: 1220IU | Vitamin C: 2.2mg | Calcium: 86mg | Iron: 2.4mg