Eggs Royale

Introduction

Eggs Royale elevates the classic brunch to luxurious heights. You get the perfect combination of silky poached eggs, rich smoked salmon, and creamy Hollandaise, all atop a crisp, buttery English muffin. It’s an indulgent, restaurant-worthy dish that you can master right in your own kitchen.

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 toasting the English muffin halves until golden brown. Keep them warm.
2. While the muffin toasts, poach the two eggs. Bring a pot of water with a splash of vinegar to a gentle simmer. Crack each egg into a small cup and carefully slide them into the water. Cook for 3-4 minutes until the whites are set but the yolks are still runny.
3. Remove the poached eggs with a slotted spoon and drain them briefly on a paper towel.
4. Place the two warm toasted English muffin halves on a plate.
5. Arrange the smoked salmon slices (one to two slices per egg) evenly over each muffin half.
6. Carefully place one poached egg on top of the salmon on each muffin half.
7. Gently spoon the Hollandaise sauce over the two poached eggs until they are generously covered. Serve immediately.

Variations

• Crispy Style: Instead of toasting, grill or pan-fry the English muffin halves in a little butter until deeply golden and crispy.
• Open-Faced Elegance: Serve each prepared muffin half on its own plate as a more delicate, two-part course.
• Deconstructed Platter: Present all the components—toasted muffin, smoked salmon, poached eggs, and Hollandaise—separately on a board for a fun, interactive brunch.
• Herb Garnish: A light sprinkle of finely chopped chives, dill, or a pinch of paprika over the Hollandaise adds color and a flavor accent without adding a new ingredient.

Tips for Success

• Use the freshest eggs possible for poaching; the whites will hold together better for a neater shape.
• Keep your Hollandaise sauce warm, but not over direct heat, to prevent it from breaking. A thermos or a bowl set over warm (not hot) water works perfectly.
• A splash of white vinegar or lemon juice in your poaching water helps the egg whites coagulate faster.
• If poaching multiple eggs, cook them in batches to avoid crowding the pot and lowering the water temperature.

Storage & Reheating

FAQ

Can I make the poached eggs ahead of time?

Yes. After poaching, transfer the eggs to a bowl of ice water. Store in the fridge for up to a day. To serve, reheat for 30-60 seconds in barely simmering water.

What if my Hollandaise sauce breaks?

You can often save it by whisking in a tablespoon of hot water or a teaspoon of lemon juice. If that fails, start a new base with a fresh egg yolk and slowly whisk the broken sauce into it.

I don’t have an English muffin. What can I use?

While not traditional, you can use a toasted split bagel, a thick slice of crusty sourdough bread, or a toasted crumpet as a base.

How do I know when the poached egg is done?

Gently lift the egg with a slotted spoon and press the yolk lightly with your finger. It should feel soft but not liquid. For a runny yolk, aim for 3-4 minutes.

Can I use a different type of salmon?

The recipe specifies smoked salmon. Cold-smoked salmon (the silky, thinly sliced kind) is traditional. Using hot-smoked salmon (flakier and more cooked) would be a significant variation in texture and flavor.

Do I need a special tool to poach eggs?

No. The vortex method works well: swirl the simmering water into a whirlpool before sliding the egg into the center. This helps the white wrap neatly around the yolk.