Breakfast & Brunchcookwell
Eggs Royale
Like Eggs Benedict, but better.
👥 6 Servings⏱️ Prep & Cook: 15 min👤 Keith McBrayer📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●sauce pot
- ●pan
📝 Preparation Steps
1
Make the hollandaise sauce
2
In a blender, blend together egg yolks and lemon juice until creamy and lightened in color. While the blender is going on high speed, slowly stream in the warm melted butter, little by little, until it has fully emulsified into the egg yolks and is smooth and creamy. It’s like making mayo: if you go too fast, the sauce will break and you’ll have to start over. Season to taste with salt, more lemon juice, and paprika. Move to a sauce pot or covered container to keep warm until serving.
Egg Yolks, 3Lemon juice, 15 gButter, for toastingButter, 112 gSalt, to tastePaprika, a sprinkle
3
Poach the eggs
Eggs, 6-8
4
In a pot of simmering water, swirl water then slowly add in whole eggs and cook for about ⏱️ 3 minutes (or until whites are set but the yolks are still runny). Remove the eggs from the water and drain them on a paper towel.
Eggs, 6-8
5
Toast the bread & assemble
6
Toast your English muffin slices in a hot pan with some butter until crisped and golden brown on the cut side. On each toasted slice, add a layer of smoked salmon, spinach (if using), and then top with a poached egg. Drizzle warm hollandaise sauce over top and garnish with chives and more paprika.
Butter, for toastingButter, 112 gSmoked salmon, to tasteSpinach, to tasteChives, for garnishPaprika, a sprinkle
Nutrition Facts
calories
366
fat Content
20 g
protein Content
17 g
carbohydrate Content
27 g
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