Eggs Royale (Smoked Salmon Benedict)
Toasted English muffins with cold smoked salmon, perfectly poached eggs, and hollandaise. Eggs Royale is Eggs Benedict with smoked salmon in place of Canadian bacon — same structure, slightly more refined flavor, and arguably easier to time because the salmon needs no cooking. The difficulty is coordinating three things that need to be ready simultaneously: the poached eggs, the warm hollandaise, and the toasted muffins. The order and timing matter. Read through the whole recipe before you start.
Ingredients
- 2 English muffins, split and toasted
- 120 gcold smoked salmon
- 4 large eggs, as fresh as possible
- 1 tbspwhite wine vinegar
- 3 large egg yolks
- 150 gunsalted butter, clarified or whole
- 1 tbspfresh lemon juice
- ½ tspDijon mustard
- 1 pinchcayenne pepper
- 1 tbspfresh chives
- 1 tspcapers
Method
- Make the hollandaise first and keep it warm. Melt the butter in a small saucepan — it should be hot and fully melted but not browned. In a heatproof bowl or blender, combine the 3 egg yolks, lemon juice, Dijon, and cayenne. For the blender method: blend the yolk mixture for 30 seconds, then with the motor running, pour in the hot butter in a slow, steady stream — the sauce will emulsify and thicken in about 30 seconds total. For the double boiler method: set the bowl over a pan of barely simmering water (not touching), whisk the yolks until pale and slightly thickened, then remove from heat and slowly whisk in the hot butter, a little at a time. Season with salt. Keep the hollandaise warm by resting the bowl over warm (not hot) water, or transfer to a thermos. If it thickens too much, stir in a teaspoon of warm water.
- Poach the eggs. Fill a wide, deep saucepan with about 7 cm of water and add the white wine vinegar. Bring to a gentle simmer — you want small bubbles rising from the bottom, not a rolling boil. Crack each egg into a small cup or ramekin first (never directly into the water). Lower the cup close to the water surface and tip the egg in gently. Add the eggs one at a time, 30 seconds apart. Poach for 3 minutes for a runny yolk, 3.5 minutes for slightly firmer. Do not boil vigorously — the turbulence tears the whites apart. Lift each egg with a slotted spoon and touch the white gently: it should be completely set and firm. The yolk should still move if you press it.
- Drain and trim the eggs. Remove each egg with a slotted spoon and rest briefly on a clean folded tea towel or a plate lined with kitchen paper to absorb excess water. This prevents the egg water from diluting the hollandaise. If any ragged strands of white have formed, trim them with scissors for a cleaner presentation. For advance preparation: cook the eggs, immediately transfer to a bowl of iced water to stop the cooking, and refrigerate for up to 24 hours. To serve, slide into barely simmering water for 60 seconds to reheat.
- Toast the muffins and assemble. Toast the English muffins until golden — they need structure to support the topping, so they should be properly toasted, not just warm. Lay the smoked salmon generously over each muffin half. Salmon should cover the muffin completely and drape slightly over the edges. Place the drained poached egg directly on top of the salmon. The warmth of the egg will very slightly warm the salmon, which is desirable — cold salmon under a hot egg is better than trying to warm it separately.
- Spoon hollandaise over and serve immediately. Spoon the warm hollandaise generously over each egg — it should pool on the egg and run slightly over the salmon and muffin edge. Scatter chives and capers if using. Serve immediately on warmed plates: hollandaise cools and thickens within minutes. This is not a dish that waits. If cooking for more than two, stagger the assembly so each plate is finished in sequence rather than all at once.
FAQ
They share the same structure: toasted English muffin, poached egg, and hollandaise. The only difference is what goes between the muffin and the egg. Eggs Benedict uses Canadian bacon (back bacon) or sliced ham. Eggs Royale uses cold smoked salmon. Eggs Florentine uses wilted spinach — making it the vegetarian version. Some restaurants also serve Eggs Hemingway (with avocado) and Eggs Atlantic (another name for Royale). The technique and hollandaise are identical across all versions.
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Comments (1)
The poaching water for eggs royale needs a splash of white vinegar and the gentlest possible simmer — not a rolling boil. I crack each egg into a small cup first, then slide it in, creating a tight vortex with a spoon. Three and a half minutes gives you a perfectly runny yolk.