Smoked Salmon Eggs Benedict (Eggs Royale)

Jam packed with rich flavors, textures, and smells, smoked salmon eggs benedict are the perfect breakfast/brunch item for any special occasion.

Interestingly enough Eggs Benedict are so popular, that there are multiple variations of the classic, each with their own name. You'll likely know Eggs Florentine (made with spinach), but there are a few obscure variations such as Eggs Omar, ( made with steak instead of ham), and Eggs Chesapeake, (made with a crab cake instead of ham) as well.

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Eggs Benedict with smoked salmon are called Eggs Royale, Eggs Atlantic, or Eggs Hemingway, depending on where you are, and is one of the more popular variations on the East Coast of North America

Regardless of their name, they make a delicious breakfast, and believe it or not, smoked salmon eggs benedict are not all that hard to make! Sure it's not as simple as making scrambled eggs, BUT if you want fancy food, you do need to put in a little effort right!?

That said I've tried to make this as easy as possible for anyone to pull of at home.

If your nervous about poaching eggs or making hollandaise from scratch, don't worry, this guide to making your own hollandaise should answer any specific questions you have.

If you've never poached eggs before, I would also suggest reading 'How To Poach Eggs' first.

Choosing Hot Or Cold Smoked Salmon

Whether you choose to use hot or cold smoked salmon for these eggs benedict doesn't really matter. It's more of a personal preference as hot and cold smoked salmon will have different textures and flavors.

• Hot smoked salmon is as the name suggests, smoked with hot smoke, It will have more of a 'cooked' flaky texture,and likely be stronger in flavor. (my favorite choice!)
• Cold smoked salmon is smoked with cooled down (cold) smoke, and has more of a 'cured' texture. Cold smoked salmon is generally not as strong as hot smoked salmon, and has a fresher salmon flavor.

Smoked Salmon Eggs Benedict

Let's get to the real reason your here though. These super tasty smoked salmon eggs benedict. If you're comfortable poaching eggs and making hollandaise, you can jump right in!.

Otherwise, I suggest reading the guides to making hollandaise and poaching eggs I mentioned above, although if you're very brave I do include basic instructions for those here as well.

Ingredients

To Make The Hollandaise You'll Need:

• 2 egg yolks
• 1 juice of one lemon
• 2 cups clarified butter
• Salt

To Make The Dill Cream Cheese You'll Need:

• 2 tablespoon chopped fresh dill
• 2 cups cream cheese

To Assemble The Smoked Salmon Eggs Benedict You'll Need:

• 4 English muffins
• 1 pkg hot smoked salmon
• 8 poached eggs
• Hollandaise
• Dill cream cheese spread
• Finely julienne red onion
• Fresh dill

Instructions

1.Start by making your hollandaise sauce. Combine the egg yolks and lemon juice, then whisk them together over a double boiler until the egg yolks start to form 'ribbons'.

Slowly whisk in the hot clarified butter (not over the double boiler) until the hollandaise has thickened and is smooth. If you see the hollandaise start to look greasy, as if the oil may be splitting out, add a splash of warm water and vigorously whisk. Set the hollandaise aside in a warm spot.

For a more detailed guide read 'How To Make Hollandaise'

2.Mix the chopped dill, salt, and pepper with the cream cheese in a small bowl using a spoon.

3.Next, heat a large pot of water on the stove on high.

As the water heats, cut the english muffins in half and toast them in a toaster oven or toaster. Spread the dill cream cheese on the toasted english muffins, and then top with slices of the smoked salmon.

Once the water is hot, turn the heat down to a simmer. You should see small air bubbles coming up from the bottom of the pot. Add a small splash of vinegar to the water to help keep the eggs from spreading in the water.

Crack the eggs into the simmering pot one at a time. Poach your eggs for 3-5 minutes. depending on how hard you like your yolks. Remove the poached eggs from the water with a slotted spoon, and place on top of the prepared english muffins.

4.Top liberally with the hollandaise, and garnish with red onion and dill sprigs.

Chefs Tip - Planning Ahead

If you are planning on making eggs benedict for a large group, say for brunch, mothers day, or other special occasion, I would suggest doing a little prep ahead of time, to make serving these a lot easier and faster.

• Prepare the dill cream cheese the day before, and keep it in the fridge until you need it.
• Measure out the ingredients for the hollandaise ahead of time, and pre-clarify your butter (if you are making your own).
• Pre-poach the eggs by partially cooking them for 2 minutes and then shocking them in an ice water bath. Save the eggs in the fridge in a container of water until you are ready to re-heat them. To re-heat, simply drop back into simmering water for 2-3 minutes.

These smoked salmon eggs benedict are best served alongside a salad of fresh spring greens topped with a few garden vegetables. You can also serve them alongside homemade hash browns though for a more 'breakfast-y' feel.

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Recipe

Smoked Salmon Eggs Benedict (Eggs Royale)

Chef Markus

Rich, slightly smoky, and incredibly delicious, these eggs benedict with smoked salmon are the perfect breakfast or brunch item. They are surprisingly easy to make as well!

5 from 13 votes

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 2903.1 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

To Make The Hollandaise You'll Need:

• 2 each egg yolks
• 1 whole lemon juiced
• 2 cups clarified butter
• 1 pinch Salt

To Make The Dill Cream Cheese You'll Need:

• 2 tablespoon chopped fresh dill
• 1 cups cream cheese

To Assemble The Smoked Salmon Eggs Bene You'll Need:

• 4 each English muffins
• 1 pkg hot smoked salmon
• 8 individual poached eggs
• 2 cups Hollandaise
• 1 cup Dill cream cheese spread
• ¼ whole Red onion finely julienne
• 1 bunch Fresh dill

Instructions

 

Preparing The Hollandaise

• Start by making your hollandaise sauce. Combine the egg yolks and lemon juice, then whisk them together over a double boiler until the egg yolks start to form 'ribbons'.
• Slowly whisk in the hot clarified butter (not over the double boiler) until the hollandaise has thickened and is smooth. If you see the hollandaise start to look greasy, as if the oil may be splitting out, add a splash of warm water and vigorously whisk. Set the hollondaise aside in a warm spot.

Preparing The Dill Cream Cheese Spread

• Mix the chopped dill, salt, and pepper with the cream cheese in a small bowl using a spoon.

Poaching The Eggs

• Next, heat a large pot of water on the stove on high.
• Once the water is hot, turn the heat down to a simmer. You should see small air bubbles coming up from the bottom of the pot. Add a small splash of vinegar to the water to help keep the eggs from spreading in the water.
• Crack the eggs into the simmering pot one at a time. Poach your eggs for 3-5 minutes. Remove the poached eggs from the water with a slotted spoon, and place on top of the prepared English muffins.

Assembling The Smoked Salmon Eggs Benedict

• As the water heats, cut the english muffins in half and toast them in a toaster oven or toaster. Spread the dill cream cheese on the toasted english muffins, and then top with slices of the smoked salmon.
• Once the poached eggs are removed from the simmering water, top each prepared english muffin with one egg. Top liberally with the hollandaise, and garnish with red onion and dill sprigs.

Nutrition

Calories: 2903.1kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword eggs benedict with smoked salmon, making eggs benedict for a group of people, what are eggs royale?

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