Eggs Royale

Introduction

Eggs Royale transforms a simple brunch into a luxurious meal with its elegant layers. You’ll love the combination of silky smoked salmon, perfectly poached eggs, and rich Hollandaise sauce atop a crisp English muffin. It’s a classic dish that feels special yet is surprisingly straightforward to prepare at home.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 1

Ingredients

• 2 eggs (poached, per person)
• 1 or 2 slices smoked salmon (per egg)
• 1 English muffin (sliced in half and toasted)
• 1/4 cup Hollandaise Sauce

Instructions

1. Begin by poaching your two eggs to your preferred doneness. A good method is to simmer water with a splash of vinegar, create a whirlpool, and gently slide each cracked egg in to cook for 3-4 minutes. Remove with a slotted spoon and drain on a paper towel.
2. While the eggs poach, slice your English muffin in half and toast it until golden brown and crisp.
3. Prepare or gently warm your Hollandaise sauce until it’s smooth and pourable.
4. To assemble, place the two toasted English muffin halves on a plate.
5. Drape one or two slices of smoked salmon over each muffin half.
6. Carefully place one poached egg on top of the smoked salmon on each muffin half.
7. Generously spoon the warm Hollandaise sauce over the two poached eggs.
8. Serve immediately.

Variations

1. Eggs Florentine Royale: Add a handful of fresh spinach, quickly wilted in a pan, under the smoked salmon for a touch of greens.
2. Open-Faced: For a lighter version, skip the top muffin half and serve the salmon, egg, and sauce on a single toasted half each.
3. Blender Hollandaise: Use a blender or immersion blender for a quick, no-fail Hollandaise sauce to streamline the process.
4. Bagel Base: Swap the toasted English muffin for a toasted bagel half for a different texture and flavor.

Tips for Success

1. Use the freshest eggs possible for poaching, as they hold their shape better in the water.
2. Keep your Hollandaise sauce warm by placing the bowl over a pan of hot (not simmering) water, but don’t let it get too hot or it may split.
3. Toasted English muffins can be kept warm in a low oven while you finish poaching the eggs and assembling the sauce.
4. For a neat presentation, trim any uneven egg whites after poaching with kitchen shears or a small knife.

Storage & Reheating

Eggs Royale is best enjoyed immediately. However, you can store components separately for up to a day. Store poached eggs in cold water in the fridge and gently reheat in hot water for 1 minute. Hollandaise does not reheat well and is best made fresh.

FAQ

Can I make Eggs Royale for a crowd?

Yes, you can poach eggs in advance and hold them in cold water in the fridge. Reheat gently in hot water just before serving, and toast the muffins last-minute.

What if my Hollandaise sauce breaks or splits?

You can often rescue it by whisking in a teaspoon of hot water or a fresh egg yolk. If it’s beyond saving, start a fresh batch.

Can I use pre-packaged Hollandaise sauce?

Yes, a store-bought Hollandaise sauce mix or jarred version can be used for convenience, though homemade typically has a superior flavor.

What’s the best way to poach multiple eggs at once?

Use a wide, shallow pan and cook no more than 3-4 eggs at a time to avoid crowding and sticking. Poach them in batches.

Can I use a different type of fish?

Yes, while smoked salmon is traditional, thinly sliced hot-smoked trout or even high-quality canned smoked herring are delicious variations.

Is there a substitute for the English muffin?

Sourdough toast, a thick potato rosti, or a toasted brioche bun all make excellent bases for the dish.