Decadent Egg Royale: A Simple yet Sophisticated Brunch Recipe

Ingredients

2 English muffins
4 slices of smoked salmon
4 eggs
2 tablespoons vinegar
200 grams butter
3 egg yolks
1 tablespoon lemon juice
Salt to taste
Pepper to taste
Chopped chives for garnish

Steps and instructions

Begin by toasting the English muffins until they are light brown. Set them aside.
For the poached eggs, heat a large pot of water with the vinegar until it is simmering. Crack the eggs into separate bowls and gently lower them into the water. Cook for 3-4 minutes for a runny yolk, or longer if you prefer a harder yolk. Using a slotted spoon, remove the eggs and place them on a paper towel to dry.
To make the hollandaise sauce, melt the butter in a pan until it’s frothy. Meanwhile, whisk the egg yolks in a separate bowl until they are light and frothy. Slowly pour in the melted butter while continuously whisking. Add the lemon juice, salt and pepper to taste.
Assemble the Egg Royale on a plate by placing a slice of smoked salmon on each half of the toasted muffins. Place a poached egg on top of the salmon, and then spoon over the hollandaise sauce.
Sprinkle the assembled dish with chopped chives for garnish. Serve immediately.

Tools for making

Toaster - To toast the English muffins.
Large pot - To poach the eggs.
Slotted spoon - To remove the poached eggs from the water.
Pan - To melt the butter for the hollandaise sauce.
Whisk - To whisk the egg yolks for the hollandaise sauce.
Bowl - To hold the cracked eggs before poaching.
Paper towel - To dry the poached eggs.
Knife - To spread butter or trim the smoked salmon.
Spoon - To spoon the hollandaise sauce over the Egg Royale.

Recipe variations

Replace the English muffins with bagels or croissants for a different flavor and texture.
Instead of smoked salmon, try using cooked bacon or ham for a different protein option.
For a vegetarian version, substitute the smoked salmon with sautéed spinach or roasted vegetables.
Add sliced avocado or tomato to the Egg Royale for extra freshness and flavor.
Experiment with different herbs and spices in the hollandaise sauce, such as dill or paprika, to customize the taste.
For a gluten-free option, use gluten-free English muffins or swap them out with gluten-free bread.
Try different types of fish, such as trout or mackerel, instead of smoked salmon.
For a healthier twist, poach the eggs instead of frying them.
Top the Egg Royale with a sprinkle of grated cheese for a cheesy flavor.
If you prefer a spicier kick, add a dash of hot sauce or cayenne pepper to the hollandaise sauce.

Recipe overview

Egg Royale, also known as Eggs Benedict with smoked salmon, is a delicious and luxurious brunch dish that you can easily make at home. This recipe breaks down the steps to perfectly poach eggs, whip up a creamy hollandaise sauce from scratch, and assemble everything on a toasty English muffin. The smoky hints of the salmon, combined with the rich hollandaise sauce and the runny poached eggs, create a mouthwatering combination that's sure to impress. You can also adjust the cooking time of the poached eggs depending on your preferred yolk consistency. Garnished with chopped chives for a touch of freshness, this Egg Royale is perfect for a leisurely breakfast or brunch.

Common questions

How do I know when the English muffins are toasted? - Toast the English muffins until they are light brown in color.
How long should I poach the eggs? - For a runny yolk, poach the eggs for 3-4 minutes. Cook them longer if you prefer a harder yolk.
How do I make the hollandaise sauce? - Melt the butter until it’s frothy, whisk the egg yolks until light and frothy, then slowly pour in the melted butter while whisking. Add lemon juice, salt, and pepper to taste.
Can I assemble the Egg Royale in advance? - It is best to serve the Egg Royale immediately after assembly to ensure maximum freshness and taste.

Serving dishes and utensils

Mixing bowl - Used for whisking the egg yolks for the hollandaise sauce.
Whisk - Essential for whisking the egg yolks and combining the hollandaise sauce ingredients.
Large pot - Used for poaching the eggs in water.
Slotted spoon - Helps to remove the poached eggs from the water without excess liquid.
Pan - Used to melt the butter for the hollandaise sauce.
Toaster - For toasting the English muffins.
Knife - Needed to slice the English muffins and to cut the smoked salmon.
Spatula - Helpful for spreading the hollandaise sauce over the poached eggs and salmon.
Chopping board - Used for chopping the chives for garnish.

Origin stories

Egg Royale, or Eggs Hemingway, is a luxurious take on the traditional Eggs Benedict. Its creation is credited to the famous playwright, Marc Blitzstein, who introduced it in New York. He was on an overseas trip in Paris when he fell in love with the smoked salmon offered there. Upon his return to the States, he suggested his favorite New York restaurant substitute ham with smoked salmon in their Eggs Benedict. The result was this delightful dish, which not only got a place on the restaurant's menu but also went on to gain popularity worldwide. So, every time you enjoy an Egg Royale, you're essentially partaking in a culinary page straight out of Broadway's colorful history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.