Ingredients
Method
Method
- 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.
- Food Safety and Inspection Service
- +1
- 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.
Notes
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.
Food Safety and Inspection Service
+1 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.
Food Safety and Inspection Service
+1 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.