Eggs Royale: Smoked Salmon Eggs Benedict

This Eggs Royale is a seafood twist on the classic Eggs Benedict. It’s made with smoked salmon, poached eggs, and a creamy yogurt sauce, and is a lighter take on the breakfast classic!

📝 Ingredients

• 8 ounces smoked salmon
• 2 eggs
• 1 English muffin, toasted
• 1/2 avocado, thinly sliced
• 1 green onion, diced (for garnish, optional)
• 1/2 cup plain yogurt
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice, freshly squeezed
• pinch salt, to taste

👨‍🍳 Instructions

1. 1--- Poaching the Eggs: ---
2. 2Bring about 3" water to boil in a saucepan. Reduce heat to a simmer.
3. 3Set a mesh sieve in sink or over a bowl, and crack 1 egg into sieve. Allow egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg.
4. 4Allow eggs to simmer for 3-5 minutes. (3 minutes for a runny egg, 5 minutes for a well done egg.)
5. 5Use a slotted spoon to remove eggs from water. Set eggs on a paper towel to get rid of excess water.
6. 6--- Making the Creamy Yogurt Sauce: ---
7. 7Mix all ingredients together. Salt to taste.
8. 8--- Assembling the Smoked Salmon Eggs Benedict: ---
9. 9Layer one slice of the English muffin, half the avocado, and half the smoked salmon.
10. 10Add a poached egg to each stack, and top with the sauce.
11. 11Garnish with green onion if desired. Serve immediately.