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Smoked Salmon and Avocado Eggs Royale

Smoked Salmon and Avocado Eggs Royale

A luxurious yet healthy brunch dish combining poached eggs, smoked salmon, creamy avocado, and hollandaise sauce on toasted bread. Rich in protein, omega-3s, and healthy fats.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 slices sourdough bread or English muffins/bagels
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 4-6 slices smoked salmon wild-caught preferred
  • 2-4 large eggs
  • 1 tablespoon white vinegar for poaching
  • Fresh dill or chives for garnish
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper optional
  • 1/2 cup melted butter hot

Equipment

  • Saucepan
  • Blender
  • slotted spoon
  • Small bowl or ramekin
  • Toaster

Method
 

  1. Make the Hollandaise:
  2. Add egg yolks, lemon juice, salt, and cayenne to a blender. Blend for 20 seconds.
  3. While blending, slowly stream in the hot melted butter until the sauce thickens and turns glossy. Set aside.
  4. Poach the Eggs:
  5. Fill a saucepan with 2-3 inches of water and bring to a gentle simmer. Add white vinegar.
  6. Crack each egg into a small bowl. Swirl the water to create a vortex and gently slide the egg into the center.
  7. Cook for 3-4 minutes until whites are set and yolk is runny. Remove with a slotted spoon and drain on paper towels.
  8. Assemble:
  9. Toast the bread until golden and crispy.
  10. Mash the avocado with lemon juice, salt, and pepper. Spread generously on each toast.
  11. Layer 2-3 slices of smoked salmon over the avocado.
  12. Top with a poached egg, centered in the middle.
  13. Spoon warm hollandaise sauce over the egg.
  14. Garnish with fresh dill or chives. Serve immediately.

Nutrition

Calories: 650kcal

Notes

  • Shortcut: Use store-bought hollandaise or substitute with Greek yogurt mixed with lemon juice and Dijon mustard for a lighter option.
  • Alternative poaching method: Soft-boil eggs and peel if poaching feels intimidating.
  • Variations: Use sprouted grain bread, sweet potato slices, or serve over sautéed spinach for low-carb options.
  • Make-ahead: Hollandaise is best fresh but can be kept warm in a thermos or double boiler.
  • Dairy-free: Replace hollandaise with tahini-lemon sauce or avocado crema.

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