If there’s ever a brunch dish to get you out of bed early and leave you dreaming about your next weekend treat, it’s Smoked Salmon and Avocado Eggs Royale. Picture perfectly poached eggs nestled on crisp English muffins, creamy avocado, luxurious smoked salmon, and a warm cascade of velvety hollandaise. It’s a plate that radiates both elegance and comfort, and believe me, it’s far easier than it looks—just a few simple steps, and you can have this showstopper on your very own kitchen table.

Smoked Salmon and Avocado Eggs Royale Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Smoked Salmon and Avocado Eggs Royale recipe is carefully chosen for maximum taste and color, and together they create the most luxurious lift to your morning. Gather these essentials and you’re already halfway to eggs royale bliss.

English muffins: These are the toasty, slightly chewy base that soaks up every drop of yolk and hollandaise.
Large eggs: Use the freshest eggs you can find for easy poaching and the dreamiest runny centers.
Smoked salmon: Silky, salty, and full of umami, smoked salmon is what brings the royale to Eggs Royale.
Ripe avocado: Layer it or mash it—it brings buttery richness and gorgeous green on your plate.
Hollandaise sauce: Classic, or a lighter yogurt-lemon version, this is the crowning glory and brings luscious tang.
White vinegar: Just a splash in your poaching water helps those egg whites cuddle together perfectly.
Salt and pepper: Brightens all of the flavors and adds a final flourish.
Fresh chives or dill: The finishing touch for freshness and color—don’t skip the herbs!

How to Make Smoked Salmon and Avocado Eggs Royale

Step 1: Prepare the Poaching Water

Fill a medium pot with water and bring it to a gentle simmer—think tiny bubbles, not rolling boils. Add a spoonful of white vinegar. This handy trick helps the egg whites wrap around the yolks, giving you delightfully tidy poached eggs every time.

Step 2: Poach the Eggs

Crack each egg into its own small cup. This makes it much easier to slide them gently into the simmering water without breaking the yolk. Let the eggs cook for about three minutes, just until the whites are set and the yolks are still perfectly runny. Use a slotted spoon to scoop them out and gently drain on a paper towel.

Step 3: Toast the English Muffins

While the eggs are poaching, split your English muffins and toast them up until golden brown and crisp at the edges. This sturdy surface is crucial for supporting all the delicious layers in Smoked Salmon and Avocado Eggs Royale, and there’s nothing like that warm, toasty bite.

Step 4: Assemble the Base

Fan or mash your avocado over each toasted muffin half. If you prefer things extra creamy, mash your avocado with a squeeze of lemon juice and a pinch of salt. The avocado not only tastes incredible, but also locks in the juices so nothing goes soggy.

Step 5: Add the Smoked Salmon

Drape a slice of smoked salmon onto each muffin half, letting it fold and curl naturally. This layer brings a sophisticated saltiness that pairs beautifully with the mellow avocado and the rich eggs to come.

Step 6: Top with Poached Eggs

Place a hot, freshly poached egg on each salmon-topped muffin. You’re nearly at masterpiece status now—the egg is the jewel in the crown for this Smoked Salmon and Avocado Eggs Royale.

Step 7: Hollandaise and Finish

Spoon over a generous amount of warm hollandaise (or your lighter yogurt-lemon alternative if you prefer). Season to taste with salt and freshly ground pepper. Finish it off with a sprinkle of fresh chives or feathery dill for a splash of color and freshness. Serve immediately while everything is hot, and bask in breakfast perfection!

How to Serve Smoked Salmon and Avocado Eggs Royale

Garnishes

Garnishing is where you can let your personality shine! A scattering of diced chives or delicate dill fronds adds color and a summery, herbal touch—plus, nothing says brunch quite like a sprinkle of fresh green herbs.

Side Dishes

Keep your sides as light and elegant as the main event. Mildly dressed baby greens, crisp asparagus, or a medley of citrus segments make wonderful companions to Smoked Salmon and Avocado Eggs Royale. If you want something heartier, a handful of roasted potatoes or a slice of fresh fruit bread rounds things out beautifully.

Creative Ways to Present

You can layer everything into a large sharing platter for a build-your-own brunch, or assemble individual portions on pretty plates for that restaurant flair. Using rustic sourdough, baguettes, or even blinis as a base can turn this classic into bite-sized party food. For maximum wow, serve with sparkling water or mimosas and edible flower petals.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Smoked Salmon and Avocado Eggs Royale components, store each part separately in airtight containers. Keep poached eggs in cold water in the fridge for up to two days, and refresh in hot water before serving. Salmon and avocado are best eaten fresh, but will last a day if well covered.

Freezing

Freezing isn’t recommended for assembled Smoked Salmon and Avocado Eggs Royale, as the textures of the eggs, avocado, and muffins change. However, English muffins freeze very well, and you can keep your hollandaise in the freezer (well-wrapped) for up to a month—just thaw and reheat gently, whisking continuously.

Reheating

To bring poached eggs back to life, reheat them in hot (not boiling) water for about 30 seconds. Warm the hollandaise sauce slowly over a low heat or briefly in the microwave, whisking well. Toast English muffins fresh before assembling for best results.

FAQs

Can I use gluten-free bread for this recipe?

Absolutely! Just swap regular English muffins for your favorite gluten-free alternative and prepare the rest of the Smoked Salmon and Avocado Eggs Royale as usual. Just make sure it’s toasted and sturdy enough to hold up to toppings.

What’s the best way to poach eggs if I’m nervous?

Don’t worry, poaching eggs is all about practice. Using the vinegar in the water helps, and cracking eggs into a cup first lets you gently slide them in. Keep the water at a gentle simmer and use a slotted spoon to remove them—soon you’ll be a pro!

Can I make hollandaise sauce ahead of time?

Yes, you can prepare hollandaise in advance and keep it warm in a thermos or reheat very gently before serving. A lighter yogurt-lemon sauce is also quick to make just before you assemble your Smoked Salmon and Avocado Eggs Royale.

Is there a substitute for smoked salmon?

If smoked salmon isn’t your thing, you could try lightly cured trout, gravlax, or even cooked asparagus or sautéed spinach for a vegetarian twist—your brunch, your rules!

How can I keep avocado from browning?

Squeeze a little lemon or lime juice over your sliced or mashed avocado. The citrus helps to slow down oxidation and keeps your Smoked Salmon and Avocado Eggs Royale looking as vibrant as it tastes.

Final Thoughts

I hope you feel inspired to roll up your sleeves and give this irresistible Smoked Salmon and Avocado Eggs Royale a try. It’s the perfect way to treat yourself and anyone you love to a breakfast that truly feels special. Enjoy every decadent, creamy, and colorful bite—you deserve it!

Smoked Salmon and Avocado Eggs Royale Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious breakfast with this decadent recipe for Smoked Salmon and Avocado Eggs Royale. Perfectly poached eggs sit atop creamy avocado, smoked salmon, and toasted English muffins, all smothered in rich hollandaise sauce. A delightful way to start your day!

Ingredients

Scale

For the Eggs:

2 English muffins, split in half
4 large eggs
1 tablespoon white vinegar
Salt and pepper to taste

For Assembly:

4 slices smoked salmon
1 ripe avocado, sliced
1 cup hollandaise sauce (or lighter yogurt-lemon alternative)
Fresh chives or dill for garnish

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Instructions

Poaching the Eggs: Bring a medium pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then gently slide into the simmering water. Poach for about 3 minutes until whites are set but yolks remain runny.
Preparing the Muffins: While eggs cook, toast the English muffins until golden.
Assembly: Arrange avocado slices evenly over muffin halves, top with smoked salmon slices, then place a poached egg on each. Spoon warm hollandaise over the eggs and garnish with chopped chives or dill.
Serving: Season with salt and pepper, and serve immediately.

Notes

For best results, use fresh eggs for poaching.
If making hollandaise from scratch, keep it warm in a thermos until ready to serve.
Avocado can be mashed with lemon juice for a creamier spread.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Poaching, Toasting
Cuisine: British