Description
The Eggs Royale is an exquisite brunch dish that pairs the richness of smoked salmon with the silky luxury of Hollandaise sauce. The poached eggs, with their perfectly runny yolks, sit atop crisp English muffins, creating a delightful blend of textures and flavors.
This recipe is not only visually stunning but also easy to prepare, making it a favorite for brunch enthusiasts. Whether you’re hosting a special brunch or simply treating yourself, Eggs Royale offers a restaurant-quality experience at home. It’s a true celebration of classic breakfast ingredients with a touch of elegance.
Ingredients
– 2 English muffins, split and toasted
– 4 large eggs
– 4 slices of smoked salmon
– 1 cup Hollandaise sauce (homemade or store-bought)
– 1 tablespoon white vinegar
– Fresh dill for garnish
– Salt and pepper to taste
Instructions
1. Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar to the water.
2. Crack each egg into a small bowl, then gently slide the egg into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
3. While the eggs are poaching, toast the English muffin halves and place them on serving plates.
4. Top each muffin half with a slice of smoked salmon.
5. Place a poached egg on top of the salmon, then drizzle generously with Hollandaise sauce.
6. Garnish with fresh dill and a sprinkle of salt and pepper. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes