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
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
Nutrition
- Serving Size: 1 plate (half recipe)
- Calories: 480
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 225 mg
