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Perfect Smoked Salmon Eggs Royale Recipe with Creamy Dill Hollandaise

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An elegant yet accessible brunch recipe featuring poached eggs, smoked salmon, and a silky dill-infused hollandaise sauce. Ready in about 25 minutes, perfect for special occasions or a luxurious weekend breakfast.

Ingredients

Scale
  • 4 large eggs, preferably free-range
  • 4 slices smoked salmon (about 100g / 3.5 oz), thinly sliced
  • 2 English muffins, split and toasted (or substitute with sturdy whole grain bread)
  • Fresh lemon wedges, for serving
  • Fresh dill sprigs, for garnish
  • 3 large egg yolks, at room temperature
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1/2 cup (115g) unsalted butter, melted and kept warm
  • Salt, to taste
  • White pepper, to taste
  • A pinch of cayenne pepper or hot sauce (optional)

Instructions

  1. Prepare the hollandaise base: Fill a saucepan with about 2 inches of water and bring to a gentle simmer over medium-low heat. In a heatproof bowl or double boiler, whisk together egg yolks, lemon juice, and a pinch of salt until light and slightly thickened.
  2. Cook the hollandaise: Place the bowl over simmering water, ensuring the bottom does not touch the water. Whisk continuously while slowly drizzling in the warm melted butter until the sauce thickens and turns glossy. Stir in chopped dill, white pepper, and cayenne if using. Keep warm but do not overheat.
  3. Toast the muffins: Split English muffins in half and toast until golden and crisp. Set aside on warm plates.
  4. Poach the eggs: Bring a deep skillet or saucepan filled with water to a gentle simmer. Add about 1 tablespoon vinegar to help eggs hold their shape. Crack each egg into a small bowl, then gently slide into the water one at a time. Cook for 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to lift and drain on paper towels.
  5. Assemble the eggs royale: Place a slice of smoked salmon on each toasted muffin half. Top with a poached egg, then spoon over the creamy dill hollandaise generously.
  6. Garnish and serve: Finish with a sprinkle of fresh dill and a lemon wedge on the side. Serve immediately.

Notes

If hollandaise is too thick, whisk in a teaspoon of warm water to loosen. Crack eggs into a small cup before poaching to avoid breaking yolks. Keep poaching water at a gentle simmer, not boiling. Fresh dill is essential for best flavor. Hollandaise can be made a day ahead but keep warm and whisk before serving. Leftover smoked salmon and muffins can be stored separately for up to 2 days; poached eggs and hollandaise do not reheat well.

Nutrition

Keywords: smoked salmon, eggs royale, hollandaise sauce, poached eggs, brunch recipe, dill hollandaise, easy brunch, smoked salmon eggs

Find it online: https://grubella.com/perfect-smoked-salmon-eggs-royale-recipe-with-creamy-dill-hollandaise-easy-step-by-step/