Smoked Salmon and Avocado Eggs Royale

Smoked Salmon and Avocado Eggs Royale

• 10 ingredients
• 7 steps
• Main Dish

Ingredients

• 4 English muffins, split and toasted
• 8 large eggs
• 200g smoked salmon slices
• 2 avocados, sliced
• 1 tablespoon white vinegar
• Fresh dill for garnish
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste

Instructions

1. Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
2. Add Butter to Sauce: Gradually add melted butter to the egg yolk mixture, whisking constantly until the sauce is smooth and thick. Season with salt and a pinch of cayenne pepper. Set aside.
3. Poach the Eggs: Fill a wide saucepan with water and bring it to a gentle simmer. Add white vinegar. Carefully crack each egg into a small bowl and slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
4. Assemble the Dish: Place a slice of toasted English muffin on each plate. Top with slices of smoked salmon and avocado.
5. Add Poached Eggs: Gently place poached eggs on top of the salmon and avocado.
6. Pour Hollandaise Sauce: Spoon hollandaise sauce generously over each poached egg.
7. Garnish and Serve: Garnish with fresh dill and serve immediately.

Tips

• For a shortcut, you can use store-bought hollandaise sauce, but preparing it from scratch adds an authentic touch.
• Experiment with different types of smoked salmon for varied flavors, such as dill-infused or peppered varieties.
• Ensure your eggs are as fresh as possible for the best poaching results.
• If you prefer a non-traditional twist, consider adding a sprinkle of capers or a dash of hot sauce for extra zing.
• Serve with a side of mixed greens or a light fruit salad to balance the richness of the dish.