A gorgeous brunch fit for a queen or king
These are the top qualities of this divine dish:
Heavenly flavor – the combination of smoked salmon, poached egg, and creamy hollandaise sauce creates a rich and elegant taste.
Perfect breakfast or brunch – a filling yet light dish, ideal for special occasions or a relaxed Sunday brunch.
Internationally loved dish – celebrated around the world as a modern version of the classic Eggs Benedict.
Easily adaptable – add cooked spinach to make Eggs Florentine, or swap the salmon for ham to get Eggs Benedict. The choice is yours.
Origin and Essential ingredients
Eggs Royale became popular in the United Kingdom, where it was served in fine hotels for breakfast or brunch during the 20th century. Eggs Royale is very similar to the better-known version called Eggs Benedict. The only difference is that, in this recipe, smoked salmon is used instead of cooked ham.
The layers of the dish are as follows:
Bread (traditionally an English muffin)
Smoked salmon
Poached egg
Hollandaise sauce
In our recipe, we used ingredients from a nearby Lidl. We chose the finest Deluxe smoked salmon with pistachio and butter with sea salt, which adds a special ocean-inspired touch that beautifully completes the dish. You can use your favorite rolls or make English muffins at home. You can also add cooked spinach to create Eggs Florentine — yes, there really are many variations!
The hollandaise sauce in this recipe isn’t made the traditional way, but rather a quick and easy version. For the classic preparation method, follow this recipe.
Is the size of the eggs important?
YES. If you have smaller eggs, they cook for about 2–3 minutes, while medium (M) or large (L) eggs cook for 3–4 minutes.
Storing and make ahead
We prefer to prepare this dish fresh, as it tastes best when the eggs are warm, along with the hollandaise sauce. However, you can poach the eggs in advance. Here’s how to do it in this post.
How to make eggs royale at home (video)
Check out this quick video recipe for making the best Eggs Royale.
Next, make these eggy breakfast or brunch
- Eggs Benedict
- Poached Eggs with Avocado and Tomatoes
- Jammy Eggs with Paprika Butter and Greek Yogurt
- Cheesy Scrambled Eggs
- Scrambled Eggs with Mushrooms
- Buckwheat Crepes with Ham and Egg
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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hollandaise sauce
We can prepare a classic hollandaise sauce or this quicker version, which has a slightly thicker texture. Place the egg yolks, vinegar, lemon juice, and cayenne pepper in a blender or food processor. Blend briefly, then slowly pour in the melted, hot butter while blending until a smooth, silky mixture forms. Finally, season with salt and transfer the sauce to a bowl. Place the bowl into a larger dish filled halfway with warm water to keep the sauce warm.
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poached eggs
Carefully crack one egg into a small bowl. Fill a saucepan with water and place it over high heat. Add vinegar and wait until the water is just about to boil (right before it starts bubbling). Using a whisk, create a gentle whirlpool and carefully slide the first egg into the center. Cook for 2–3 minutes. Using a slotted spoon, gently remove the cooked egg from the water and repeat the process — creating a whirlpool and cooking — with the remaining three eggs. Place the poached eggs on a plate lined with a paper towel to absorb any excess water.
TipIf you're eggs are straight from the fridge, cook them for 3 - 4 minutes. -
eggs royale
Slice the english muffin in half and lightly toast it in a pan until it becomes crispy. Add a slice of smoked salmon and place a poached egg on top. Spoon a generous amount of hollandaise sauce over it and sprinkle with chopped chives. Serve immediately.
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