Elevate your brunch experience with this luxurious Smoked Salmon and Avocado Eggs Royale. Perfectly poached eggs rest on a bed of smoked salmon and creamy avocado, all crowned with a rich hollandaise sauce. It's a sophisticated twist on the classic Eggs Royale.
Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
2
Add Butter to Sauce: Gradually add melted butter to the egg yolk mixture, whisking constantly until the sauce is smooth and thick. Season with salt and a pinch of cayenne pepper. Set aside.
3
Poach the Eggs: Fill a wide saucepan with water and bring it to a gentle simmer. Add white vinegar. Carefully crack each egg into a small bowl and slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
4
Assemble the Dish: Place a slice of toasted English muffin on each plate. Top with slices of smoked salmon and avocado.
5
Add Poached Eggs: Gently place poached eggs on top of the salmon and avocado.
6
Pour Hollandaise Sauce: Spoon hollandaise sauce generously over each poached egg.
7
Garnish and Serve: Garnish with fresh dill and serve immediately.
Additional tips
For a shortcut, you can use store-bought hollandaise sauce, but preparing it from scratch adds an authentic touch.
Experiment with different types of smoked salmon for varied flavors, such as dill-infused or peppered varieties.
Ensure your eggs are as fresh as possible for the best poaching results.
If you prefer a non-traditional twist, consider adding a sprinkle of capers or a dash of hot sauce for extra zing.
Serve with a side of mixed greens or a light fruit salad to balance the richness of the dish.
Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
2
Add Butter to Sauce: Gradually add melted butter to the egg yolk mixture, whisking constantly until the sauce is smooth and thick. Season with salt and a pinch of cayenne pepper. Set aside.
3
Poach the Eggs: Fill a wide saucepan with water and bring it to a gentle simmer. Add white vinegar. Carefully crack each egg into a small bowl and slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
4
Assemble the Dish: Place a slice of toasted English muffin on each plate. Top with slices of smoked salmon and avocado.
5
Add Poached Eggs: Gently place poached eggs on top of the salmon and avocado.
6
Pour Hollandaise Sauce: Spoon hollandaise sauce generously over each poached egg.
7
Garnish and Serve: Garnish with fresh dill and serve immediately.
Additional tips
For a shortcut, you can use store-bought hollandaise sauce, but preparing it from scratch adds an authentic touch.
Experiment with different types of smoked salmon for varied flavors, such as dill-infused or peppered varieties.
Ensure your eggs are as fresh as possible for the best poaching results.
If you prefer a non-traditional twist, consider adding a sprinkle of capers or a dash of hot sauce for extra zing.
Serve with a side of mixed greens or a light fruit salad to balance the richness of the dish.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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