Upgrade your weekend brunch routine with this luxurious smoked salmon and avocado eggs royale. A fresh, vibrant spin on the traditional Eggs Benedict, this dish replaces ham with silky cured salmon and adds creamy sliced avocado atop toasted, buttery English muffins.
Finished with a generous drizzle of warm, golden hollandaise sauce, this cafe-worthy breakfast is incredibly simple to master at home in just 20 minutes!
Prep & Cooking Time
| Prep Time | Cook Time | Rest Time | Total Time | Servings |
| 10 Mins | 10 Mins | 0 Mins | 20 Mins | 2 Servings |
Ingredients You Will Need
- 2 English Muffins: Split in half and toasted.
- 4 Large Fresh Eggs: Cold eggs work best for poaching.
- 4–6 slices Smoked Salmon: High-quality cold-smoked lox or salmon.
- 1 Ripe Avocado: Sliced or lightly mashed with a squeeze of lemon juice.
- 1 tbsp White Vinegar: Added to poaching water to help egg whites set.
- 1 tbsp Unsalted Butter: For spreading on warm muffins.
- Fresh Chives or Dill: Chopped for garnish.
- Pinch of Paprika or Cayenne Pepper: For dusting on top.
Quick Blender Hollandaise Sauce:
- 3 Large Egg Yolks: At room temperature.
- 1/2 cup (1 stick) Unsalted Butter: Melted and warm.
- 1 tbsp Fresh Lemon Juice: For balance.
- 1/4 tsp Salt: Adjusted to taste.
Step-by-Step Instructions for Smoked Salmon and Avocado Eggs Royale
- Blend the Hollandaise Sauce: Place egg yolks, lemon juice, and salt in a blender. Blend on medium speed for 20 seconds. With the motor running on low, slowly pour the warm melted butter in a steady stream until the sauce turns thick, glossy, and emulsified. Keep warm.
- Boil the Poaching Water: Bring a medium saucepan filled with 3 inches of water to a gentle simmer (tiny bubbles, not a rolling boil). Stir in the white vinegar.
- Poach the Eggs: Crack one egg into a small ramekin. Create a gentle whirlpool in the simmering water using a spoon, then slide the egg into the center. Cook gently for 3 to 4 minutes until the whites are firm but the yolk stays runny. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining eggs.
- Toast the English Muffins: Toast the split English muffin halves until golden and crisp. Spread a thin layer of butter across each toasted half.
- Layer the Base: Top each toasted muffin with creamy avocado slices and generous folds of delicate smoked salmon.
- Assemble and Serve: Gently set a poached egg on top of each salmon mound. Spoon the velvety hollandaise sauce over the warm eggs, then garnish with fresh chives, dill, and a light dusting of paprika. Serve immediately.
Chef’s Note: Using very fresh eggs is the key to perfect poached eggs with compact whites. Adding a small swirl to your simmering water helps the white fold around the yolk naturally.
Pro Tips for the Best Results
- Avocado Preparation: Toss avocado slices in a splash of fresh lemon juice beforehand to prevent browning and add brightness.
- Internal Pairing: Looking for protein-rich savory meals? Try our skillet Beef Tips Recipe or quick steak dinners!
- Safe Egg Handling: Ensure eggs are prepared following safe kitchen temperatures outlined by USDA Food Safety guidelines.
Storage and Make-Ahead Instructions
- Make-Ahead: You can slice avocados and prep your garnishes in advance. The hollandaise is best made fresh right before serving to maintain its emulsion.
- Leftovers: Smoked salmon keeps refrigerated in an airtight container for up to 3 days. Poached eggs can be pre-cooked, cooled in an ice bath, stored in water for 24 hours, and reheated in warm water for 1 minute before assembling. smoked salmon and avocado eggs royale.
Frequently Asked Questions About Smoked Salmon and Avocado Eggs Royale
What is the difference between Eggs Benedict and Eggs Royale?
Traditional Eggs Benedict is made with Canadian bacon or ham, while Eggs Royale replaces the meat with cold-smoked salmon for a lighter, seafood-forward flavor.
How do I stop my hollandaise sauce from breaking?
Make sure your melted butter is warm, not boiling hot. If the sauce begins to split, whisk in 1 teaspoon of warm water or an extra egg yolk to restore its smooth consistency.
Can I use sourdough bread instead of English muffins?
Yes! Thick slices of toasted artisanal sourdough or brioche make a fantastic base for catching runny egg yolks and rich hollandaise sauce.
