Salmon Avocado Eggs Benedict (Eggs Royale)
Learn how to make excellent restaurant-quality eggs benedict with salmon in the comfort of your home. Perfectly firm egg whites on the outside with a golden smooth egg yolk on the inside, silky smooth hollandaise sauce paired with butter toasted english muffins, avocado, onion, and salmon make a very special weekend breakfast for your loved ones!
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INGREDIENTS
Poached Eggs
- 2 large eggs, as fresh and cold as possible
- 1 tablespoon white mild Vinegar, or apple cider vinegar
- Kosher salt to taste
Hollandaise sauce with Smoked Paprika
- 3 egg yolks, as fresh as possible
- 1 teaspoon kosher salt
- ⅛ teaspoon black lemon pepper seasoning or regular black ground pepper
- ⅔ cup melted butter, warm (200g)
- ½ teaspoon smoked paprika or regular paprika powder
- 1 tablespoon lemon juice, half of a whole medium-sized lemon
- 2 tablespoon warm water
Eggs Benedict with Salmon (Eggs Royale)
- 3-4 ounces 4-6 slices Cured Salted Salmon (or Smoked Salmon)
- 2 English muffins or your favorite buns, croissants, or even savory waffles
- ½ of a whole white onion or red onion, sliced in thin half circles
- 1 large avocado
- Garnish with smoked sea salt flakes,, paprika, black lemon pepper seasoning, or regular ground black pepper
INSTRUCTIONS
- Prep. Prep your ingredients and toast the English muffins with some butter in a skillet/frying pan (or do this step after you’ve made the sauce).
- Make Hollaindaise sauce with paprika. Fill a medium to a large saucepan with water and bring to a low simmer. Place a glass mixing bowl over the top of the saucepan making sure that it won’t touch the surface of the water. Water should be barely simmering and not too hot boiling as your eggs may essentially become scrambled eggs). In the mixing bowl, whisk vigorously egg yolks, lemon juice for 3 minutes. The mixture should become lighter in color and double in volume.
- Gradually add melted butter (1 tablespoon at a time) - this should take you about 6-8 minutes in total. Continue whisking until desired consistency (it should be thick enough to pour but not too thin either. Remove from heat and mix in salt, pepper and paprika. Cover with a lid or plastic wrap and set aside to keep warm before ready to use.
- Make Poached eggs. Place the eggs into individual small ramekins or saucers. Fresh eggs are best to use as they hold their shape together and without excess white liquid around. Strain the excess liquid from the eggs with a small strainer if needed (See notes).
- Heat a medium saucepan with a ½ full filled with water (room temp), bring to a simmer, and add salt and vinegar. Reduce the temperature so that the surface has very small bubbles or almost no bubbles at all. It should be barely simmering and not disturbed at all.
- Pour/slide the first egg into the water as close to the water as you can. Quickly repeat the second eggs. Depending on the size of your saucepan you can make up to 4 eggs at a time (in this case, fill the saucepan with ⅔ full of water intiially). Once you have all the eggs in the saucepan, remove from heat, cover with a lid and keep warm for 3 ½ minutes (if you like your egg yolks more cooked, keep in water for 4 minutes).
- Remove the eggs, one at a time with a slotted spoon and place them onto a small plate lined with a kitchen paper towel to drain the excess water. The whites should be firm and egg yolks soft.
- Salmon Eggs Benedict - Eggs Royale. I love to serve eggs benedict on toasted English muffin, toasts, or similar. Add sliced avocado, salmon, onion slices, poached eggs, and pour the hollandaise sauce over the poached eggs. Top with (smoked) sea salt flakes, lemon pepper seasoning and paprika.
NOTES
Hollandaise sauce - keep the water simmering but not boiling and very hot as while whisking the eggs they may become scrambled eggs quickly. If you're not sure about the heat, what you can do is to either whisk the egg yolks with lemon juice before you start to heat them over the saucepan. Also, whenever you feel that their lumps are forming, quickly remove the mixing bowl from heat and whisk vigorously. Let cool a bit, reduce the heat and return back to the saucepan and continue as instructed.
Serve immediately - Before making this dish, ideally, you’ll need to have all your ingredients ready on hand, without cutting the avocado or toasting the English muffins last minute. Prep everything and keep warm before serving.
Overall, this dish is best to be served as soon as ready and hot. The Hollandaise sauce will start to thicken quickly, so please make sure you give it a good stir/whisk before pouring on top of the poached eggs. If the sauce becomes too thick to pour, just add a dash of warm boiled water (about 1 tablespoon) and whisk well. Fresh eggs for poached eggs - Fresh eggs are best to use as they hold their shape together and without excess white liquid around. If you have ‘’older eggs’’ it is not an issue at all, but you’ll have some stringing in the water when boiling them. To avoid this either use as fresh eggs as possible or strain the excess water from them. Here’s how you’d go about it: prepare the bowl and two individual small ramekin cups and a small strainer. Crack the eggs one at a time into a strainer over a bowl and simply strain the excess free water liquid from the eggs. Once done, pour into individual ramekins and they are ready to use. Use cold eggs straight out of the refrigerator - this will make sure all the eggs will be cooked properly and will have correct and same degrees of doneness. Vinegar for poached eggs - use mild vinegar-like rice or apple cider vinegar. You won’t taste it and the vinegar is needed as it helps the whites to coagulate more quickly while cooking.
Overall, this dish is best to be served as soon as ready and hot. The Hollandaise sauce will start to thicken quickly, so please make sure you give it a good stir/whisk before pouring on top of the poached eggs. If the sauce becomes too thick to pour, just add a dash of warm boiled water (about 1 tablespoon) and whisk well. Fresh eggs for poached eggs - Fresh eggs are best to use as they hold their shape together and without excess white liquid around. If you have ‘’older eggs’’ it is not an issue at all, but you’ll have some stringing in the water when boiling them. To avoid this either use as fresh eggs as possible or strain the excess water from them. Here’s how you’d go about it: prepare the bowl and two individual small ramekin cups and a small strainer. Crack the eggs one at a time into a strainer over a bowl and simply strain the excess free water liquid from the eggs. Once done, pour into individual ramekins and they are ready to use. Use cold eggs straight out of the refrigerator - this will make sure all the eggs will be cooked properly and will have correct and same degrees of doneness. Vinegar for poached eggs - use mild vinegar-like rice or apple cider vinegar. You won’t taste it and the vinegar is needed as it helps the whites to coagulate more quickly while cooking.
ADD YOUR OWN PRIVATE NOTES
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