If you are searching for a breakfast or brunch dish that feels luxurious yet is surprisingly straightforward to prepare, this Smoked Salmon and Avocado Eggs Royale Recipe will be your new go-to. It combines perfectly poached eggs with creamy avocado, smoky salmon, and a luscious drizzle of hollandaise sauce atop a crisp toasted English muffin. Each bite bursts with flavor and texture, making it an irresistibly satisfying way to start your day or impress guests without hours spent in the kitchen.
Ingredients You’ll Need
Choosing the right ingredients is key to nailing this dish’s signature balance of creaminess, smokiness, and a touch of tang. Each component plays an essential role, from the toasted muffin providing crunch to the velvety richness of avocado and hollandaise.
- English muffins (2, split and toasted): These bring the perfect sturdy, slightly chewy base that holds up beautifully to all the toppings without getting soggy.
- Large eggs (4): Poaching them just right ensures the whites are set while the yolks remain runny, creating that indulgent sauce when cut into.
- White vinegar (1 tablespoon): Added to the simmering water to help the egg whites coagulate neatly during poaching.
- Smoked salmon (4 oz): Offers a delicate smoky flavor that pairs brilliantly with creamy avocado and rich egg yolk.
- Ripe avocado (1, sliced or mashed): Adds a creamy texture and mild flavor that beautifully contrasts with the smoked salmon.
- Hollandaise sauce (½ cup): Whether store-bought or homemade, this buttery, tangy sauce elevates the dish with velvety goodness.
- Fresh chives or dill: Chopped for garnish, they deliver a fresh, herbaceous note that brightens every bite.
- Salt and pepper: Simple seasoning to enhance all the flavors perfectly.
How to Make Smoked Salmon and Avocado Eggs Royale Recipe
Step 1: Poach the Eggs to Perfection
Start by bringing a medium saucepan of water to a gentle simmer and adding the white vinegar. Crack each egg carefully into a small bowl before sliding them one by one into the simmering water. Let them poach for about 3 to 4 minutes, just long enough for the egg whites to set but for the yolks to stay delectably runny. Use a slotted spoon to gently lift the eggs out and set them aside while you assemble the rest.
Step 2: Toast the English Muffins
As your eggs are poaching, toast the split English muffins until they turn golden and slightly crisp. This provides a wonderful textural contrast to the soft eggs and creamy avocado that will sit on top.
Step 3: Prepare the Avocado Layer
If you prefer a little texture, slice your ripe avocado thinly. Alternatively, mash it for a smoother spread. Either way, lay or spread the avocado generously over each toasted muffin half. For an extra zing, a quick squeeze of lemon over the avocado works beautifully here, adding a fresh brightness that complements the richer ingredients.
Step 4: Assemble with Smoked Salmon and Poached Eggs
Now comes the star of the show: layer the smoked salmon over the avocado. Follow this with placing a perfectly poached egg on top of each salmon-topped muffin. This layering creates a harmonious symphony of flavors and textures that makes this Eggs Royale so unforgettable.
Step 5: Finish with Hollandaise Sauce and Seasoning
The final flourish is spooning warm hollandaise sauce over each poached egg. This luscious sauce seeps into every corner, adding buttery richness with a hint of tang. A sprinkle of salt and freshly cracked black pepper brings out all the flavors, and a scattering of fresh chives or dill adds a pop of color and herbaceous lift.
How to Serve Smoked Salmon and Avocado Eggs Royale Recipe
Garnishes
Garnishing is not just about looks—it really enhances the flavor experience. A sprinkling of finely chopped fresh chives or dill brightens the dish with their fresh and slightly oniony or fennel-like herb notes. You can also add a few thin lemon wedges on the side for guests who enjoy a zesty splash over their salmon and avocado.
Side Dishes
This dish shines when paired with simple yet complementary sides. A crisp green salad with vinaigrette adds refreshing, crunchy contrast, while roasted baby potatoes bring a satisfying warmth and earthiness. For a more indulgent brunch approach, light garlic sautéed spinach or grilled asparagus also pair beautifully.
Creative Ways to Present
If you want to impress visually, consider layering the ingredients open-faced on toasts arranged artfully on a wooden board. Drizzle the hollandaise with a squeeze bottle for neat, elegant lines. For a casual brunch, serve plated portions on colorful ceramic dishes with a sprinkle of edible flowers or microgreens to elevate the presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the components separately in airtight containers: keep poached eggs refrigerated for up to a day, and avocado should be tightly wrapped or covered to prevent browning. Smoked salmon keeps well in the fridge for several days as long as it’s sealed properly.
Freezing
This recipe is best enjoyed fresh; however, you can freeze the hollandaise sauce if homemade—just thaw gently and whisk before serving. Avoid freezing the eggs and avocado, as their texture suffers significantly when thawed.
Reheating
Reheat the English muffins and smoked salmon gently in a low oven or toaster oven to keep textures intact. Warm the hollandaise sauce carefully in a double boiler or microwave in short bursts, stirring in between to prevent curdling. Poached eggs are best served fresh and don’t reheat well.
FAQs
Can I use other types of bread instead of English muffins?
Absolutely! While English muffins are traditional, try rustic sourdough, brioche, or even a sturdy bagel—all bring unique textures and flavors that work wonderfully with the toppings.
Is it possible to make a dairy-free hollandaise sauce?
Yes, you can substitute with dairy-free butter or create a vegan hollandaise using cashews or aquafaba as a base. The key is balancing richness and tang to complement the Smoked Salmon and Avocado Eggs Royale Recipe perfectly.
How do I know when the eggs are perfectly poached?
Perfectly poached eggs have set whites that hold their shape while the yolks remain soft and runny inside. Cooking for 3 to 4 minutes in gently simmering water with vinegar helps achieve this balance.
Can I prepare parts of this dish in advance for a brunch party?
You can toast muffins and prepare avocado slices beforehand (cover avocado well with lemon juice to prevent browning). Poach eggs just before serving for best texture, and have hollandaise warmed and ready for drizzling.
What variations can I try with this recipe?
Swap smoked salmon for grilled shrimp or crab meat, use different herbs like tarragon or parsley, or add a thin slice of tomato or cucumber for extra freshness. The Smoked Salmon and Avocado Eggs Royale Recipe is wonderfully adaptable and welcomes creativity!
Final Thoughts
There is something truly special about the Smoked Salmon and Avocado Eggs Royale Recipe that makes it stand out in the brunch world. Its combination of silky poached eggs, smoky fish, and creamy avocado, all elevated by tangy hollandaise, creates a harmonious dish that feels both elegant and comforting. I warmly encourage you to try this recipe—it’s not only delicious but also a fantastic way to treat yourself or loved ones on any morning.
Print
Smoked Salmon and Avocado Eggs Royale Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Poaching
- Cuisine: British
- Diet: Pescatarian
Description
Smoked Salmon and Avocado Eggs Royale is a sophisticated and delicious brunch dish featuring perfectly poached eggs atop toasted English muffins, creamy avocado, and savory smoked salmon, all generously topped with rich hollandaise sauce and garnished with fresh herbs. This classic British-inspired recipe offers a balanced combination of flavors and textures that make it an impressive yet easy-to-make meal perfect for weekends or special occasions.
Ingredients
Base
- 2 English muffins, split and toasted
Eggs
- 4 large eggs
- 1 tablespoon white vinegar
Toppings
- 4 oz smoked salmon
- 1 ripe avocado, sliced or mashed
- 1/2 cup hollandaise sauce (store-bought or homemade)
- Fresh chives or dill for garnish
- Salt and pepper to taste
Instructions
- Prepare Poaching Water: Bring a medium saucepan of water to a gentle simmer and add the white vinegar. This acid helps the egg whites coagulate quickly for neat poached eggs.
- Poach the Eggs: Crack the eggs individually into a small bowl to ensure no shell. Gently slide each egg into the simmering water. Poach for 3 to 4 minutes until the whites are set and the yolks remain runny. Use a slotted spoon to carefully remove the eggs and set aside.
- Toast Muffins: While eggs are poaching, toast the English muffin halves until golden brown for a crisp base.
- Assemble the Base Layer: Spread mashed avocado or layer avocado slices evenly over each toasted muffin half, adding creaminess and flavor.
- Add Salmon and Egg: Place smoked salmon on top of the avocado, then carefully set a poached egg on each muffin half.
- Top with Sauce and Garnish: Spoon warm hollandaise sauce generously over each poached egg. Season with salt and pepper to taste. Finish by garnishing with freshly chopped chives or dill.
- Serve Immediately: Serve the assembled Eggs Royale immediately to enjoy warm and fresh, ideally accompanied by a light salad or roasted potatoes.
Notes
- For a lighter version, skip the hollandaise sauce or substitute with a yogurt-based alternative.
- Add a squeeze of lemon over the avocado for extra brightness and flavor.
- Serve with fresh greens or roasted potatoes to complete the brunch experience.
