Is there any better way to start the day than a smoked salmon breakfast?! Seriously, whether it's for a lazy weekend brunch, Easter or spoiling your mum for mothers day. This smoked salmon eggs benedict (also known as Eggs royale) is the perfect recipe! Smoked salmon with perfectly poached eggs and an indulgent hollandaise sauce on a bed of rocket and toasted English muffins, yes please!
Don't let the idea of making hollandaise sauce put you off, our step by step guide makes it easy, let us show you how.
We think you will love this smoked salmon breakfast recipe for the little bit of luxury it brings to your day. And it will certainly make your loved ones feel special.
Ingredients for eggs royale
- Sliced smoked salmon (cold) - you could sub this with bacon.
- Free range eggs
- Rocket / arugula - you can also use spinach.
- English muffins
- White vinegar - for poaching the eggs.
For hollandaise sauce:
- Free range egg yolks
- White wine vinegar
- Juice of half a lemon
- Fresh chives
- Salt and pepper to taste.
How to make hollandaise sauce
Follow our steps to creating this delicious sauce:
- First, you will need a small pot and stainless steel mixing bowl that fits over it. Half fill the pot with water, making sure when the bowl is placed on top that the bottom of the bowl doesn't touch the water. Bring the water in the pot to a simmer then turn the heat down as low it can go.
- In a separate saucepan, melt the butter over a low heat, once melted take off the heat and set a side till needed.
Place the egg yolk and white wine vinegar in to the stainless steel bowl, then place it on the pot of simmering water.
Constantly whisk the egg yolks and vinegar together, until the eggs reach a ribbon like consistency.
You may need to move the bowl on and off the heat to control the cooking temperature so as to not scramble the egg yolks! Remove from the heat and keep whisking as it cools a little.
Create a stable base by wrapping a tea towel around the base, or you can ask someone to hold it for you. Slowly start drizzling the melted butter into the bowl, whisking constantly to combine the butter into the mixture. Don't pour it too fast!
Only add the clarified melted butter, don't add the white milk solids that will have settled to the base of the pot. If the sauce is a little too thick you can add a tablespoon of warm water to thin it out a little.
Once it reaches the desired consistency, add the lemon juice, chopped chives and season to taste, mix well.
Keep warm until ready to serve.
Top tips for creating the perfect hollandaise sauce
- Make sure the water in the pot is on the lowest simmer possible, to avoid scrambling the eggs.
- When whisking the eggs keep them moving in the bowl, and take the bowl on and off the pot to control the temperature if needed.
- To avoid splitting the sauce, pour the butter slowly into the egg mixture.
- And don't add the white milk solids!
How to poach an egg
Half fill a medium size pot with water, add 3 tablespoons of white vinegar and bring to a slow simmer. Crack the eggs into separate small dishes. Using a spoon swirl the water to create a whirlpool. Then carefully place in the eggs, one at a time.
This may look 'messy' at first but the egg whites will form together. Cook until the whites are firm and the yolks are still runny. This will take around 3-4 minutes. Remove the eggs from the water and place on a paper towel to drain off any excess water.
Plate your smoked salmon breakfast like a chef.
Now you have perfected the individual elements, time to make that plate look stunning. Remember we eat with our eyes first.
- Toast then lightly butter the muffins.
- Layer the toasted muffins with the rocket and fold some slices of smoked salmon on top.
- Carefully place the poached eggs on top and spoon over generous amounts of the hollandaise sauce.
- Add a little extra black pepper and garnish with some chopped chives.
This smoked salmon breakfast is sure to wow your loved ones... enjoy!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Smoked salmon eggs benedict breakfast.
- 200 g cold smoked salmon slices (7 oz)
- 4 free range eggs
- A handful of rocket
- 2 English muffins cut in half
- White vinegar (for poaching the eggs)
- 200 g butter (7 oz)
- 2 free range egg yolks
- 1 tablespoon white wine vinegar
- ½ Lemon juice only
- 1 teaspoon Fresh chives finely sliced
- Salt and pepper to taste
- Grab a pot and a stainless steel mixing bowl (the bowl needs to sit over the pan).
- Half fill the pot with water and bring to a simmer. Turn down the heat to low (as low as it will go) but still have the water simmering. (See note 1)
- In a separate pan, melt the butter in a pot over a low heat. Once melted, take it off the heat and set aside.
- Place the egg yolks and white wine vinegar into the stainless steel bowl, then place over the pan of just-simmering water. It’s important that the pot is on a low heat, or the eggs will scramble.
- Using a whisk, start to whisk the egg yolks and vinegar, always keeping the eggs moving.
- Keep whisking, until the eggs are a thick ribbon consistency. You may need to move the bowl on and off the heat to control the cooking temperature so as to not scramble the egg yolks.
- Remove from the heat and whisk until it cools a little. Use a tea towel wrapped around the base of the bowl, to keep it stable on the bench or get someone to hold it for you.
- Slowly drizzle in the melted butter, whisking all the time to incorporate the butter into the egg yolks. If you add the butter too fast you can split the sauce. Only add the clarified melted butter, don't add the white milk solids that will have settled to the base of the pot.
- If the sauce gets too thick you can add a tablespoon of warm water to thin it a little.
- Season carefully with salt and pepper, squeeze in the lemon juice and add the chopped chives. Taste and adjust seasoning to your preference.
- Keep in a warm place until needed.
To poach the eggs
- Half fill a medium size pot with water and add 3 tablespoon of white vinegar, place bring to a boil then reduce slow simmer.
- Crack the eggs into separate small dishes. Using a spoon swirl the water to make a whirlpool. Carefully place in the eggs, cook until the whites are firm leaving the yolks runny. About 3-4 minutes
- Remove the eggs from the water and place onto a paper towel to soak up any excess water.
- While your eggs are poaching, toast the split muffins in the toaster until golden, spread with a bit of butter.
- Place some rocket onto each muffin half and arrange the sliced smoked salmon over the rocket, carefully place the poached eggs on top and spoon over a generous amount of the hollandaise.
- Grind a bit of black pepper over the dish and garnish with chives.
- Serve along side a bowl of extra hollandaise sauce and enjoy!