Eggs Royale

The smoked salmon version of the classic brunch dish. Like Eggs Benedict, but better.

4-6 servings

Time: 15 mins

By Keith McBrayer

This recipe originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

Keith McBrayer

Keith McBrayer



  • Benedict base

    • eggs
    • english muffins
      , sliced in half
    • butter
      for toasting
    • smoked salmon
      , thinly sliced
      to taste
    • spinach
      to taste
    • chives
      , chopped
      for garnish
  • Hollandaise sauce

    • butter
      , melted, warm
      112 g1 stick
    • egg yolks
    • lemon juice
      15 ga spoonful
    • salt
      to taste
    • paprika
      a sprinkle


Step 1: Make the hollandaise sauce

In a blender, blend together egg yolks and lemon juice until creamy and lightened in color.

While the blender is going on high speed, slowly stream in the warm melted butter, little by little, until it has fully into the egg yolks and is smooth and creamy.

  • It’s like making mayo: if you go too fast, the sauce will break and you’ll have to start over.

Season to taste with salt, more lemon juice, and paprika. Move to a sauce pot or covered container to keep warm until serving.

Step 2: Poach the eggs

In a pot of water, swirl water then slowly add in whole eggs and cook for about 3 minutes (or until whites are set but the yolks are still runny). Remove the eggs from the water and drain them on a paper towel.

Step 3: Toast the bread & assemble

Toast your English muffin slices in a hot pan with some butter until crisped and golden brown on the cut side.

On each toasted slice, add a layer of smoked salmon, spinach (if using), and then top with a poached egg. Drizzle warm hollandaise sauce over top and garnish with chives and more paprika.



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