Eggs Royale is a delightful breakfast or brunch entree! Lightly toasted English muffins are topped with smoked salmon, soft poached eggs, and a rich and creamy Hollandaise sauce.
As an Amazon Affiliate, I may earn commission on qualifying purchases. Visit my Amazon Store for tools and ingredients used in this recipe!
What are Eggs Royale?
Think of this dish as a salmon Eggs Benedict. I love it because it combines two of my favorite breakfasts: eggs Benedict and lox and bagels!
When we were in London a couple years ago, we had breakfast at a pub around the corner from our hotel every morning. In addition to the customary “full English breakfast,” Eggs Royale was on the menu. That’s when the angels began to sing. I loved it!
To make eggs Royale (sometimes referred to as eggs benedict royale), crispy English muffins are topped with poached eggs, a generous portion of smoked salmon and Hollandaise sauce.
What’s the Difference Between Eggs Benedict, Eggs Florentine and Eggs Royale?
Eggs Benedict, Eggs Florentine, and Eggs Royale all start with a toasted English muffin and end with warm, tangy Hollandaise sauce. And they all have poached eggs.
Eggs Benedict comes a slice of Canadian bacon, but Eggs Royale comes with smoked salmon.
If you’re wondering the difference between Eggs Florentine vs Eggs Benedict, Eggs Florentine simply adds steamed spinach.
How To Make Eggs Royale
This fancy egg recipe couldn’t be easier. It’s perfect to serve guests because it looks fancy, but comes together quickly.
First you’ll need to make your Hollandaise sauce. My Easy Blender Hollandaise is so fast and easy, you’ll wonder why you’ve never made it before.
Traditional Hollandaise Sauce requires clarified butter. You can purchase ghee (clarified butter) or make your own.
The benefit to clarified butter is that the milk solids are removed, giving it a higher smoke point for sautéing. Clarified butter is nice to have in the kitchen, so why not try to make it yourself?
To make your own clarified butter, place 2 sticks of unsalted butter in a saucepan and melt over a low heat.
With a flat spoon or shallow ladle, carefully remove the foam (the milk solids) floating on the top. Gently pour off the golden butter that remains, and leave the milk solids. Store clarified butter in the refrigerator.
To make the Hollandaise, add 2 egg yolks and 2 tablespoons of lemon juice to a blender with the blender running. Slowly add the warm clarified butter in a steady stream until the sauce is smooth. Season with salt and pepper.
Once you have the Hollandaise sauce, this eggs royale recipe comes together quickly. Simply poach the eggs to your desired doneness then toast your English muffin halves. Top each muffin with a poached egg and smoked salmon, and drizzle with Hollandaise.
- 2 eggs poached, per person
- 1 or 2 slices smoked salmon per egg
- 1 English muffin sliced in half and toasted
- 1/4 cup Hollandaise Sauce
- Poach eggs to desired doneness. Remove from water.
- Toast English muffin halves. Top with poached eggs, one slice of smoked salmon per egg.
- Drizzle each half with Hollandaise sauce.