Eggs Royale: Smoked Salmon Eggs Benedict

Ingredients

• 227 g (8 oz)smoked salmon
• 2eggs
• 1English muffin, toasted
• ½avocado, thinly sliced
• 1spring onion, diced (optional, for garnish)
• 120 ml (½ cup)plain yoghurt
• 15 ml (1 tablespoon)Dijon mustard
• 10 ml (2 teaspoons)freshly squeezed lemon juice
• A pinch, to tastesalt

Instructions

1. 1

   Heat the water

   Bring about 7.5 cm (3 inches) of water to the boil in a saucepan, then lower the heat so it simmers gently.

2. 2

   Drain the eggs

   Set a mesh sieve over the sink or a bowl and crack one egg into it. Let it drain for a few seconds, then carefully tip the egg into the simmering water. Repeat with the other egg.

3. 3

   Poach the eggs

   Simmer the eggs for 3–5 minutes: cook for 3 minutes for runny yolks or 5 minutes for well-done yolks.

4. 4

   Lift and drain

   Remove the eggs with a slotted spoon and set them on a paper towel to absorb excess water.

5. 5

   Mix the sauce

   Mix the yoghurt, Dijon mustard and lemon juice together, then add salt to taste.

6. 6

   Build the muffins

   Layer one half of the toasted English muffin with half the avocado and half the smoked salmon. Repeat with the remaining muffin, avocado and salmon.

7. 7

   Finish and serve

   Put a poached egg on each stack and spoon the sauce over the top. Garnish with spring onion if desired, and serve immediately.

What is Eggs Royale?

Eggs Royale is a brunch variation on Eggs Benedict, swapping the classic ham for smoked salmon. This version keeps the familiar toasted muffin and poached egg, with avocado and a creamy yoghurt sauce.

The salmon brings a savoury, lightly smoky flavour, while lemon and Dijon add brightness to the sauce. Together, they make a simple stack that feels special without needing a long cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 393 calories, 32g protein, 22g carbs, 19g fat.

The English muffin provides most of the carbohydrates, while the avocado and yoghurt contribute much of the fat; the eggs and smoked salmon supply protein. For a more balanced plate, serve a portion with fresh vegetables or fruit alongside.

Choose the right salmon

Smoked salmon: Its saltiness seasons the stack, so taste the sauce before adding much salt. Keep the slices chilled until you are ready to assemble.

Yoghurt: Plain yoghurt makes the topping creamy and tangy. Stir it well with the mustard and lemon juice so the sauce is even.

Poach gently

Gentle simmer: Keep the water below a rolling boil when adding the eggs. A calmer surface helps the whites stay together.

Sieve: Draining each egg briefly removes loose white, which can otherwise trail through the water. Tip it in carefully once it has drained.

Check the doneness

Runny yolks: Start checking at 3 minutes for a soft, flowing centre. Lift the eggs with a slotted spoon and let excess water drain before serving.

Firm yolks: Leave the eggs in for up to 5 minutes if you prefer them well done. The whites should be set before you lift them out.

Assemble just before eating

Toast: Toast the English muffin before layering so it has enough structure to hold the toppings. The recipe uses one muffin, split into two portions.

Timing: Make the sauce while the eggs cook, then assemble straight away. This keeps the muffin warm and avoids leaving the poached eggs to cool.

What to serve alongside

Fresh side: Serve with sliced tomatoes, cucumber or a simple green salad to add a crisp contrast to the rich toppings.

Brunch plate: Fresh fruit works well alongside the savoury salmon and egg. Serve the dish as soon as it is assembled.

Recipe notes & tips

• Use a gentle simmer rather than a rolling boil when poaching the eggs.
• Drain each egg in the sieve for a few seconds before adding it to the water.
• Prepare the yoghurt sauce while the eggs poach to keep the total cooking time short.
• Taste the sauce before adding salt, as smoked salmon can be quite salty.
• Let the poached eggs drain on paper towel so the muffin does not become soggy.

Variations

• Add fresh dill: Scatter chopped dill over the sauce for a fragrant finish.
• Use chives: Swap the spring onion garnish for finely chopped chives.
• Add spinach: Place wilted spinach on the muffin before adding the salmon.
• Make it peppery: Add freshly ground black pepper to the yoghurt sauce.
• Use seeded muffins: Toast seeded English muffins for a nuttier base.

Common mistakes to avoid

• Boiling the water hard: The movement can break up the whites; keep it at a gentle simmer.
• Skipping the sieve: Loose egg white can spread in the pan; drain each egg briefly before poaching.
• Adding too much salt: Smoked salmon is already salty; season the sauce gradually and taste as you go.
• Leaving the eggs in too long: The yolks may set more than intended; check at 3 minutes for a runny centre.
• Assembling too early: The muffin can soften as it sits; layer everything just before serving.

How to store

This dish is best eaten immediately, as poached eggs and toasted muffins lose their best texture when stored. If needed, refrigerate leftover salmon, sauce and toppings separately in covered containers and use within 1–2 days; assemble with freshly toasted muffin and freshly poached eggs.

Frequently asked questions