Name: Smoked Salmon and Avocado Eggs Royale
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 English muffins (split into 8 halves); 1 large ripe avocado (peeled, pitted, and thinly sliced, about 7 ounces (200 g)); 8 ounces cold-smoked salmon (separated into thin slices); 8 large eggs (cold and cracked individually as needed); 1 tablespoon distilled white vinegar; 3 pasteurized large egg yolks (at room temperature, about 1.8 ounces (51 g)); 1 tablespoon fresh lemon juice; 10 tablespoons unsalted butter (melted and hot); 1/4 teaspoon fine salt; 1/8 teaspoon ground cayenne pepper; 1 tablespoon finely chopped fresh chives

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Smoked Salmon and Avocado Eggs Royale is a cozy brunch dish made with toasted English muffins, creamy avocado, silky smoked salmon, poached eggs, and warm lemon hollandaise. Each bite has a nice balance of buttery, tangy, smoky, and fresh flavors, and you can have the whole plate ready in about 35 minutes.

Smoked Salmon and Avocado Eggs Royale featured image

The key is keeping each part simple. Gently poached eggs stay tender, ripe avocado adds richness without competing with the salmon, and lemony hollandaise ties everything together. Keep the poaching water at a gentle simmer rather than a hard boil, and don't worry if your eggs aren't perfectly round—they'll still taste great.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 Eggs Royale halves
Servings: 4
Difficulty: Intermediate

What You Need Before You Start

4-quart (3.8 L) saucepan for poaching
1-quart (950 ml) saucepan for melting butter
Standard countertop blender
2-cup (475 ml) liquid measuring cup
Slotted spoon
Small bowl
Cutting board
Chef's knife
Fork
Toaster

Ingredients and Helpful Swaps

Smoked Salmon and Avocado Eggs Royale ingredients

■ 4 English muffins, split into 8 halves
■ 1 large ripe avocado, peeled, pitted, and thinly sliced, about 7 ounces (200 g)
■ 8 ounces (227 g) cold-smoked salmon, separated into thin slices
■ 8 large eggs, cold and cracked individually as needed
■ 1 tablespoon (15 ml) distilled white vinegar
■ 3 pasteurized large egg yolks, at room temperature, about 1.8 ounces (51 g)
■ 1 tablespoon (15 ml) fresh lemon juice
■ 10 tablespoons (142 g) unsalted butter, melted and hot
■ ¼ teaspoon (1.5 g) fine salt
■ ⅛ teaspoon (0.3 g) ground cayenne pepper
■ 1 tablespoon (3 g) finely chopped fresh chives

Smoked salmon: It gives Eggs Royale its characteristic smoky, savory flavor. Substitution: Use hot-smoked salmon; the flavor will still work, but the texture will be firmer and flakier.
Avocado: It adds a cool, creamy layer that balances the salty salmon. Substitution: Use 1 cup (240 g) plain mashed white beans; they'll be less buttery but will still give the muffins a soft, creamy base.
Fresh lemon juice: Its acidity brightens the hollandaise and helps balance the butter. Substitution: Use white wine vinegar in the same amount; the sauce will taste sharper and slightly less citrusy.

How to Make Smoked Salmon and Avocado Eggs Royale

Fill the 4-quart (3.8 L) saucepan with about 3 inches (7.5 cm) of water and add the vinegar. Heat over medium heat for 6 to 8 minutes until the water reaches a gentle simmer around 180 to 190°F (82 to 88°C), with small bubbles appearing but no vigorous boiling.
Place the butter in the 1-quart (950 ml) saucepan over low heat at about 200°F (93°C) for 3 to 4 minutes. Remove it from the heat once it is completely melted and hot but not browned.
Add the pasteurized egg yolks, lemon juice, salt, and cayenne to the blender and blend for 15 seconds at room temperature. With the blender running, slowly pour in the hot melted butter over 45 to 60 seconds until the sauce looks pale, smooth, and thick enough to coat a spoon.
Place the English muffin halves in the toaster and toast at the medium setting for 3 to 4 minutes, or until the cut surfaces are crisp and lightly golden. Arrange two warm halves on each serving plate.
Divide the avocado and smoked salmon evenly among the warm muffin halves at room temperature, taking about 2 minutes. The avocado should form an even layer, with the salmon loosely folded on top rather than packed down.
Reduce the poaching water as needed to maintain 180 to 190°F (82 to 88°C). Gently lower the eggs into the water and poach for 3 to 5 minutes, working in batches if necessary, until the whites are set; for maximum food safety, continue cooking until the yolks are firm.
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Lift each egg from the 180 to 190°F (82 to 88°C) water with the slotted spoon and drain for about 20 seconds. Set one egg over each salmon-topped muffin half once no visible water is dripping from the egg.
Spoon the warm hollandaise over the eggs and sprinkle with the chopped chives. Serve within 2 minutes while the sauce is warm and creamy and the toasted muffin edges are still crisp.

Liza

Keep the poaching water at a gentle simmer, not a rolling boil. Strong bubbling can break up the whites, so lower the heat if the water becomes too active.
Pour the hot butter into the blender in a thin, steady stream. Adding it too quickly can keep the hollandaise from forming a smooth emulsion.
Assemble the muffins just before serving so the toast doesn't sit under the avocado, salmon, egg, and sauce for too long. A crisp base gives you a much better texture.

Why You Will Love This Recipe

Gentle poaching keeps the egg whites tender instead of rubbery while allowing you to control the yolk texture. Keep the water barely simmering, and the eggs will hold together more easily.
Warm melted butter emulsifies with egg yolks and lemon juice to make a smooth hollandaise that coats the eggs without becoming heavy.
Creamy avocado softens the salty, smoky flavor of the salmon, while lemon adds enough acidity to keep the finished dish tasting balanced and fresh.

Storage and Make-Ahead Tips

Refrigerator: Store leftover cooked eggs, salmon, avocado, and hollandaise separately in covered containers in the refrigerator. For food safety, refrigerate perishable food within 2 hours; cooked egg leftovers should generally be used within 3 to 4 days.
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Freezer: Freezing the assembled Eggs Royale isn't recommended because poached eggs, avocado, and hollandaise can develop poor textures after thawing. You can freeze the English muffins separately for up to 3 months, then toast them directly from frozen until hot and crisp.
Make-ahead and reheating: You can split the muffins, slice the salmon, and chop the chives a few hours ahead and keep the perishable ingredients refrigerated. Reheat fully cooked poached eggs in gently simmering water for about 1 minute, and reheat other cooked leftovers to 165°F (74°C); make the hollandaise shortly before serving for the smoothest texture.
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Smoked Salmon and Avocado Eggs Royale final dish

Common Questions

What is the difference between Eggs Royale and Eggs Benedict?

Eggs Benedict traditionally uses Canadian bacon or ham, while Eggs Royale replaces it with smoked salmon. The poached eggs, toasted bread, and hollandaise remain the main components.

Can I make Eggs Royale without avocado?

Yes. Simply leave it out and divide the smoked salmon directly over the toasted English muffins; the dish will be slightly less creamy but still works well.

How do I stop poached eggs from falling apart?

Keep the water at a gentle simmer and lower each egg into the water carefully rather than dropping it from a height. Don't worry about a few wispy strands of white; that's normal.

Is it safe to eat Eggs Royale with runny yolks?

USDA guidance recommends cooking eggs until both the whites and yolks are firm and identifies 160°F (71°C) as the safe minimum temperature for eggs. People at higher risk of foodborne illness should avoid raw or undercooked eggs and use pasteurized egg products for preparations such as hollandaise.

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