Imagine transforming your ordinary breakfast into a restaurant-quality masterpiece with minimal effort! Eggs Royale Benedict is the sophisticated cousin of the classic Eggs Benedict, featuring delicate poached eggs, luxurious smoked salmon, and a velvety hollandaise sauce that will make your taste buds dance with delight. Whether you're looking to impress brunch guests or treat yourself to a decadent morning meal, this quick and elegant recipe promises a culinary experience that's both simple to prepare and incredibly impressive.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: British
Serves: 2 servings
Ingredients
- 2 English muffins
- 4 large eggs
- 4 slices smoked salmon
- 2 tbsp hollandaise sauce
- Chives for garnish
Instructions
- Split the English muffins in half and lightly toast them until golden brown and crisp around the edges.
- Fill a medium-sized saucepan with about 3 inches of water. Add a splash of white vinegar to help the eggs poach more effectively. Bring the water to a gentle simmer with small bubbles forming at the bottom of the pan.
- Crack each egg individually into a small ramekin or cup to prepare for poaching. This helps ensure a clean and precise egg placement.
- Create a gentle whirlpool in the simmering water by stirring with a spoon. Carefully slide each egg into the center of the whirlpool, which helps the egg white wrap around the yolk.
- Poach the eggs for approximately 3-4 minutes, or until the whites are set but the yolks remain soft and runny. Remove with a slotted spoon and drain on a paper towel.
- Warm the hollandaise sauce gently in a small saucepan, stirring continuously to prevent separation.
- Assemble the dish by placing a slice of smoked salmon on each toasted muffin half.
- Carefully place a poached egg on top of each salmon-covered muffin half.
- Drizzle warm hollandaise sauce generously over each egg.
- Finely chop fresh chives and sprinkle over the top as a garnish.
- Serve immediately while the eggs are still warm and the hollandaise is silky.
Tips
- • Use the freshest eggs possible for the best poaching results - they hold their shape better in the water. • Add a splash of white vinegar to your poaching water to help the egg whites coagulate more quickly and maintain a neat shape. • Create a gentle whirlpool in the water before adding eggs to help them form a perfect, compact poached shape. • Don't overcrowd the pan when poaching - cook eggs in batches if needed to maintain water temperature and egg quality. • Warm your hollandaise sauce gently to prevent separation, stirring constantly. • Serve immediately to enjoy the optimal temperature and texture of the poached eggs and sauce. • Practice makes perfect - don't get discouraged if your first few poached eggs aren't picture-perfect!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 420mg
