Eggs Royale aka: Salmon Eggs Benedict
About This Eggs Royale (Salmon Eggs Benedict)
Eggs Royale (aka Salmon Eggs Benedict) is the bougie, luxurious cousin of the classic Benedict — same perfectly poached eggs and velvety hollandaise, but with buttery smoked salmon instead of Canadian bacon. This version uses a genius vinegar-water soak that makes egg poaching nearly foolproof, plus an immersion-blender hollandaise that comes together in under 30 seconds. Rich, silky, layered, and perfect for brunch, holidays, or any morning when you want something decadent.
Why You’ll Love It
The poached egg method is extremely reliable — no swirling, no stress.
Hollandaise takes seconds and never breaks.
Smoked salmon adds a salty, luxurious flavor.
Works with ANY base: biscuits, English muffins, croissants, hash browns, latkes, or toasted bread.
Tastes professional
Ingredients You'll Need
Eggs
Vinegar
Water
Smoked salmon
Bread of choice (toast, English muffins, croissants, biscuits, latkes, etc.)
Egg yolks
Lemon juice
Dijon mustard
Butter (melted and hot)
How to Make It
Start by soaking cracked eggs in a bowl of vinegar and water, which helps create a clean, compact shape. While they rest, bring a saucepan of water to a gentle simmer. Carefully ladle each egg from the vinegar mixture into the simmering water and poach until your preferred doneness. Meanwhile, make the hollandaise by blending egg yolks, lemon juice, and Dijon with an immersion blender while slowly streaming in hot melted butter until thick and creamy. Toast your bread, layer with smoked salmon, top with the poached eggs, spoon hollandaise generously over each stack, and serve immediately.
Tips for Success
The vinegar soak creates a “film” around the eggs that keeps them perfectly shaped.
Keep the poaching water at a simmer — not a boil.
Use HOT melted butter for the hollandaise so it emulsifies instantly.
Serve immediately; hollandaise thickens as it cools.
If the hollandaise is too thick, whisk in 1 teaspoon warm water.
Frequently Asked Questions
Can I make the hollandaise ahead of time?
It’s best made fresh. If needed, keep warm for up to 20 minutes in a warm-water bath.
Can I use unsalted butter?
Yes — add 1/4 teaspoon salt (or more to taste).
Can I use another protein instead of smoked salmon?
Prosciutto, bacon, sautéed spinach, avocado, or tomato work beautifully.
What bread works best?
English muffins are classic, but croissants, biscuits, butter-fried toast, or latkes are incredible.
How do I know the eggs are done?
Soft poached usually takes 2–3 minutes; medium takes 3–4.
What to Serve With
Crispy Breakfast Potatoes
Simple Greens with Lemon Vinaigrette
Fresh Fruit Salad
Smoked Salmon Potato Cakes
Hash Browns or Latkes
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Eggs Royale (Salmon Eggs Benedict)
Ingredients (Serves 2–3)
Poached Eggs
2–4 eggs
1 cup vinegar
1 cup water
Hollandaise
3 egg yolks
1 tablespoon lemon juice (or more to taste)
1 teaspoon Dijon mustard
½ cup hot melted butter*
If using unsalted, add ¼ teaspoon salt.
Assembly
Smoked salmon
Toasted English muffins, croissants, biscuits, or butter-fried bread
Chives or dill (optional)
Freshly cracked pepper
Lemon wedges
Instructions
Poach the Eggs
In a medium bowl, mix vinegar and water. Crack eggs directly into the bowl, lowering each shell close to the water before releasing. Let rest 10 minutes until a white film forms.
Bring a saucepan of water to a gentle simmer (not boiling).
Use a ladle to gently transfer each egg into the simmering water. Cook until preferred doneness, 2–4 minutes.
Make the Hollandaise
Place yolks, lemon juice, and Dijon in the bottom of a tall glass or measuring cup.
Insert immersion blender and turn it on.
Slowly pour in hot melted butter in a steady stream until sauce is thick and creamy.
Assembly
Toast or pan-fry your bread in butter until golden.
Layer smoked salmon on each piece.
Top with a poached egg.
Spoon warm hollandaise over the top.
Garnish with herbs, pepper, and a squeeze of lemon.
