Eggs Royale

Name: Eggs Royale
Total time: 15 min
Yield: 4-6 servings
Cuisine: American
Ingredients: Eggs, 6-8; English Muffins, 3-4; Butter, for toasting; Smoked salmon, to taste; Spinach, to taste; Chives, for garnish; Butter, 112 g; Egg Yolks, 3; Lemon juice, 15 g; Salt, to taste; Paprika, a sprinkle

The smoked salmon version of the classic brunch dish. Like Eggs Benedict, but better.

4-6 servings

Time: 15 mins

Tags:Easy Level Up Eggs

LET'S COOK!

By Keith McBrayer

Ingredients

Benedict base
- eggs
  6-8
- english muffins
  , sliced in half
  3-4
- butter
  for toasting
- smoked salmon
  , thinly sliced
  to taste
- spinach
  to taste
- chives
  , chopped
  for garnish
Hollandaise sauce
- butter
  , melted, warm
  112 g1 stick
- egg yolks
  3
- lemon juice
  15 ga spoonful
- salt
  to taste
- paprika
  a sprinkle

FAQ

This recipe originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

Keith McBrayer

CREATOR

Method

Step 1: Make the hollandaise sauce

In a blender, blend together egg yolks and lemon juice until creamy and lightened in color.

While the blender is going on high speed, slowly stream in the warm melted butter, little by little, until it has fully into the egg yolks and is smooth and creamy.

It’s like making mayo: if you go too fast, the sauce will break and you’ll have to start over.

Season to taste with salt, more lemon juice, and paprika. Move to a sauce pot or covered container to keep warm until serving.

Step 2: Poach the eggs

In a pot of water, swirl water then slowly add in whole eggs and cook for about 3 minutes (or until whites are set but the yolks are still runny). Remove the eggs from the water and drain them on a paper towel.

Step 3: Toast the bread & assemble

Toast your English muffin slices in a hot pan with some butter until crisped and golden brown on the cut side.

On each toasted slice, add a layer of smoked salmon, spinach (if using), and then top with a poached egg. Drizzle warm hollandaise sauce over top and garnish with chives and more paprika.

LET'S COOK!

This recipe originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

Keith McBrayer

CREATOR

Ingredients

Benedict base
- eggs
  6-8
- english muffins
  , sliced in half
  3-4
- butter
  for toasting
- smoked salmon
  , thinly sliced
  to taste
- spinach
  to taste
- chives
  , chopped
  for garnish
Hollandaise sauce
- butter
  , melted, warm
  112 g1 stick
- egg yolks
  3
- lemon juice
  15 ga spoonful
- salt
  to taste
- paprika
  a sprinkle

Method

Step 1: Make the hollandaise sauce

In a blender, blend together egg yolks and lemon juice until creamy and lightened in color.

While the blender is going on high speed, slowly stream in the warm melted butter, little by little, until it has fully into the egg yolks and is smooth and creamy.

It’s like making mayo: if you go too fast, the sauce will break and you’ll have to start over.

Season to taste with salt, more lemon juice, and paprika. Move to a sauce pot or covered container to keep warm until serving.

Step 2: Poach the eggs

Step 3: Toast the bread & assemble

Toast your English muffin slices in a hot pan with some butter until crisped and golden brown on the cut side.

On each toasted slice, add a layer of smoked salmon, spinach (if using), and then top with a poached egg. Drizzle warm hollandaise sauce over top and garnish with chives and more paprika.

LET'S COOK!