If you’re looking to seriously upgrade your brunch game, Smoked Salmon and Avocado Eggs Royale is absolutely the dish to do it with. Imagine silky smoked salmon, creamy mashed avocado, perfectly poached eggs, and a generous drizzle of tangy hollandaise all snuggled up on a toasted muffin—each bite a symphony of textures and flavors. This British-inspired brunch is equal parts luxurious and effortless, dazzling enough for special occasions but simple enough to make any weekend feel like a holiday.
Ingredients You’ll Need
The beauty of Smoked Salmon and Avocado Eggs Royale is in the way simple, top-notch ingredients come together to create something magical. Every component brings its own color, flavor, and texture, so sourcing quality makes all the difference here.
- English muffins (4, halved and toasted): Classic and sturdy, their nooks and crannies soak up all the toppings beautifully.
- Smoked salmon (8 slices): Choose a silky, flavorful salmon for that signature savory richness.
- Ripe avocado (1, mashed with a pinch of salt and lemon juice): Adds a buttery layer that balances the saltiness of the salmon and the tartness of the hollandaise.
- Large eggs (4): These are poached for that runny, golden yolk—the ultimate brunch indulgence.
- White vinegar (1 tablespoon): Just a splash helps the poached eggs keep their shape and turn out picture-perfect.
- Hollandaise sauce (½ cup, store-bought or homemade): Velvety and rich, the sauce ties everything together with its bright, buttery flavor.
- Chopped chives (for garnish): A pop of fresh green that makes the whole dish feel extra-special.
- Salt and pepper to taste: The finishing touches that enhance every single bite.
How to Make Smoked Salmon and Avocado Eggs Royale
Step 1: Poach the Eggs
Fill a medium pot with water and bring it to a gentle simmer—tiny bubbles, not a rolling boil. Add the white vinegar to help the egg whites tighten up. Crack each egg into its own small bowl for easy transfer, then slide them gently into the simmering water one at a time. Set a timer for 3 to 4 minutes; you’ll end up with tender whites and beautifully runny yolks. Take them out with a slotted spoon, letting them rest on a paper towel to wick away any extra water.
Step 2: Toast and Prep the English Muffins
While your eggs poach, halve and toast all four English muffins. You want them golden and crisp on the outside, but still soft in the middle. This contrast adds so much texture, and those crispy edges hold up perfectly under layers of avocado and salmon.
Step 3: Mash the Avocado
In a small bowl, mash a ripe avocado with a squeeze of lemon juice and a pinch of salt. The lemon not only perks up the flavor, but also keeps that gorgeous green color from fading. Spread a generous layer of avocado across the cut side of each toasted muffin half—you want every bite to be creamy and luscious.
Step 4: Layer the Smoked Salmon
Next, drape a slice of smoked salmon over each avocado-topped muffin half. Go for the good stuff if you can—it truly makes a difference! The smoky, salty richness creates a savory backbone that pairs dreamily with everything else.
Step 5: Top with Poached Eggs and Hollandaise
Gently place one poached egg onto each muffin half. Now comes the fun part: spooning over the warm hollandaise sauce. Let it spill down the sides and pool onto the plate—you’ll want to mop up every last drop. Sprinkle with salt and cracked black pepper to taste.
Step 6: Garnish and Serve
Finish your Smoked Salmon and Avocado Eggs Royale with a snow of freshly chopped chives. This pop of color and hint of oniony freshness will make your plate look and taste like it just came out of a bistro kitchen. Serve immediately and watch brunch become everyone’s favorite meal of the week.
How to Serve Smoked Salmon and Avocado Eggs Royale
Garnishes
Classic chopped chives are just the beginning! Try adding a sprinkle of microgreens, a few capers, or a dash of fresh dill for even more visual flair and flavor complexity. If you love a little heat, a few thin slices of red chili can also make these muffins pop.
Side Dishes
Smoked Salmon and Avocado Eggs Royale pairs beautifully with simple roasted potatoes, a fresh arugula salad, or even lightly dressed greens. For something heartier, consider oven-roasted tomatoes or a medley of sautéed mushrooms. Each side can bring out new notes in the main dish and round out your meal.
Creative Ways to Present
Show off those layers! Stack the English muffin halves on a large platter for a family-style vibe, or plate each serving individually for an elegant brunch spread. For special occasions, you could use biscuit cutters to shape the avocado or sprinkle edible flowers for a gorgeous finishing touch. The Smoked Salmon and Avocado Eggs Royale is as eye-catching as it is delicious, so have fun with presentation!
Make Ahead and Storage
Storing Leftovers
Store any leftover components of Smoked Salmon and Avocado Eggs Royale separately. Keep poached eggs in cold water in an airtight container, smoked salmon and avocado mash in separate covered dishes, and muffins in a breadbox or paper bag. This helps maintain the texture and freshness if you plan to enjoy them later.
Freezing
While the English muffins and smoked salmon freeze well, avocado mash and poached eggs don’t hold up to freezing. If you’re prepping, freeze only the muffins and salmon. Thaw completely before assembling your next batch of Eggs Royale for best results.
Reheating
To reheat poached eggs, simply drop them into simmering water for about 30 seconds until warmed through. Muffins can be refreshed in the toaster, and hollandaise sauce should be gently warmed over low heat. Reassemble everything just before serving for the freshest taste.
FAQs
Can I use store-bought hollandaise sauce?
Absolutely! Store-bought hollandaise makes Smoked Salmon and Avocado Eggs Royale a quick, approachable dish. If you’d like to go the extra mile (and have a few extra minutes), homemade hollandaise is a wonderful touch but not required for fabulous results.
What’s the best way to poach eggs for this dish?
I recommend the gentle simmering method described above, with a tablespoon of white vinegar in the water to help the whites set. Crack the eggs into individual bowls before adding them to the pot for extra control and fewer broken yolks.
Is there a lighter alternative to hollandaise sauce?
Yes! For a lighter spin, substitute thick Greek yogurt blended with a bit of lemon juice and Dijon mustard. This creamy swap keeps things bright and tangy, perfect for anyone craving a healthier twist on classic Eggs Royale.
Can I assemble Smoked Salmon and Avocado Eggs Royale ahead of time?
It’s best served immediately, but you can prep most components (like toasting muffins, mashing avocado, or prepping salmon) ahead of time. Poach eggs and make hollandaise just before serving for the most delicious results.
What’s the difference between Eggs Benedict and Eggs Royale?
Eggs Benedict traditionally features ham or Canadian bacon, while Eggs Royale swaps in smoked salmon for a luxuriously savory, omega-3-rich upgrade. The addition of avocado makes this version extra creamy and satisfying!
Final Thoughts
This Smoked Salmon and Avocado Eggs Royale is brunch perfection in every sense—easy, sophisticated, and endlessly satisfying. Whether you’re planning a weekend treat or impressing guests for a special gathering, I really hope you give this recipe a try. Your kitchen just might become everyone’s new favorite brunch spot!
Print
Smoked Salmon and Avocado Eggs Royale Recipe
- Total Time: 20 minutes
- Yield: 4 servings (2 halves per serving)
- Diet: Non-Vegetarian
Description
Indulge in a luxurious breakfast with this delectable Smoked Salmon and Avocado Eggs Royale recipe. Perfectly poached eggs nestled on a bed of creamy avocado and smoked salmon, drizzled with hollandaise sauce, all atop toasted English muffins.
Ingredients
English Muffins:
4 pieces, halved and toasted
Smoked Salmon:
8 slices
Avocado:
1 ripe avocado, mashed with a pinch of salt and lemon juice
Eggs:
4 large eggs
White Vinegar:
1 tablespoon
Hollandaise Sauce:
½ cup, store-bought or homemade
Chopped Chives:
for garnish
Salt and Pepper:
to taste
Instructions
- Poach Eggs: Bring a medium pot of water to a gentle simmer with white vinegar. Crack eggs into a bowl and slide into water. Poach for 3–4 mins.
- Prepare Muffins: Toast English muffins and spread mashed avocado on each half.
- Assemble: Top with smoked salmon, poached egg, hollandaise sauce, salt, pepper, and chives.
- Serve: Serve immediately and enjoy!
Notes
- For a lighter option, use Greek yogurt instead of hollandaise.
- Perfect for brunch, pair with fresh greens or roasted potatoes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: British
Nutrition
- Serving Size: 2 halves
- Calories: 420
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 245 mg
