Eggs Royale

Eggs benedict variation with smoked salmon + spinach.

4-6 servings
15 minutes
Cook Well Official

Ingredients

Benedict base

  • Eggs
    6-8
  • English Muffins, sliced in half
    3-4
  • 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
    3
  • Lemon juice
    15 ga spoonful
  • Salt
    to taste
  • Paprika
    a sprinkle

Method

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.

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

Cook Well Official
Creator

Nutritional Information

PER SERVING
Calories366
27g
20g
17g

FAQ

Can I make this sauce in advance?

Not really. It’s best to make this for immediate serving.

Hollandaise sauce is finicky because butter properties change with temperature. If you let the finished sauce get cold, the butterfats will turn solid below 95°F/ 35°C and break the . Likewise, getting the sauce too hot will cook and curdle the eggs. In short, leftovers don’t work because reheated sauce will likely be split. After making, use an insulated container or keep covered in a warm spot near the stove. To maintain pourable serving texture, hollandaise must be held between 96-150°F/35-65°C.

How much sauce does this make?

This should make enough hollandaise to cover 6-8 eggs. Feel free to cut the sauce recipe in half if you’re only making a few servings.

Should I buy smoked salmon or lox? And how much should I get?

Smoked salmon is cured with smoke, while lox is cured with just salt. If you don't want the smokey flavor, go for lox. You'll want at least a thin slice of salmon on each English muffin (around ~1 oz / 30 g), but use as much as you want. A 6 oz or 12 oz package is a good starting point.