Smoked Salmon and Avocado Eggs Royale
A protein-rich, elegant meal that feels special but is easy enough for a weeknight. Creamy avocado and smoked salmon provide healthy fats, all served on toasted sourdough with a classic hollandaise sauce. It’s the perfect intersection of comfort food and a touch of sunshine on your plate.
- Prep Time: 10min
- Cook Time: 15min
- Total Time: 25min
- Yield: 4 servings 1x
- Category: dinner
- Method: poaching, simmering
- Cuisine: American
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted and warm
- Pinch of cayenne pepper
- Salt and white pepper to taste
- 4 large eggs
- 1 tablespoon white vinegar
- 4 thick slices sourdough or artisan bread, toasted
- 1 large ripe avocado, sliced
- 4 ounces (about 115g) high-quality cold-smoked salmon
- Fresh dill or chives, for garnish
- Lemon wedges, for serving
Instructions
- Make the hollandaise sauce: In a heatproof bowl, whisk egg yolks and lemon juice until pale. Place bowl over a saucepan with 1 inch of simmering water, ensuring the bowl does not touch the water. Whisk constantly for 3-5 minutes until thickened. Remove from heat. Slowly drizzle in warm melted butter while whisking continuously until thick and emulsified. Whisk in cayenne, salt, and white pepper. Cover and set aside in a warm spot.
- Poach the eggs: Fill a wide, shallow pot with 3 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a small cup. Create a gentle whirlpool in the water and slide one egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
- Toast and assemble: While eggs poach, toast bread until golden and crisp. Place a slice on each plate. Layer with avocado slices, then a fold of smoked salmon. Top each with a warm poached egg.
- Finish and serve: Spoon hollandaise sauce generously over each egg. Garnish with fresh dill or chives and serve immediately with lemon wedges on the side.
Notes
For a broken hollandaise, whisk in a tablespoon of hot water to bring it back. Keep poaching water at a gentle simmer, not a rolling boil. Toast bread well to prevent sogginess. Best served immediately. Leftover hollandaise can be stored in the fridge for 1-2 days; reheat gently in a double boiler with a splash of warm water.
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 2
- Sodium: 600
- Fat: 36
- Saturated Fat: 15
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 24
- Cholesterol: 420