Smoked Salmon and Avocado Eggs Royale: A Café-Style Brunch You Can Master

Some weekends just deserve something special. For me, that’s always been smoked salmon and avocado eggs royale. I still remember the first time I ordered it at a little London café during a rainy trip abroad that silky poached egg, rich smoked salmon, a swipe of buttery avocado, and that sunshine-yellow hollandaise pooling over toasted muffin halves. One bite and I was hooked. Back home, I knew I had to learn how to recreate that luxurious brunch treat in my own kitchen minus the long lines and overpriced lattes. Now, making smoked salmon and avocado eggs royale at home has become a little weekend ritual I treasure, and once you try it, you might find yourself doing the same.

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If you’ve ever ordered eggs Benedict at a brunch spot, you’ll love how smoked salmon and avocado eggs royale takes it up a notch. The smoked salmon brings a salty, melt-in-your-mouth flavor that pairs so well with ripe avocado’s creaminess. The perfectly poached eggs add that glorious runny yolk, and when you spoon over freshly whisked hollandaise, you’ve got a dish that feels fancy but is surprisingly easy to pull off at home no white tablecloth required. This smoked salmon and avocado eggs royale might just become the star of your Sunday brunch lineup.

Why choose this smoked salmon and avocado eggs royale over your usual scrambled eggs? For starters, it’s elegant and impressive but doesn’t require fancy skills. Once you master a good poach and quick hollandaise, you can whip this up anytime you want to spoil yourself or impress guests. Plus, it’s endlessly customizable you can tweak the bread, swap toppings, and adjust the sauce to fit your vibe. And honestly, serving smoked salmon and avocado eggs royale makes you feel like you’re at a sunny café patio, even if you’re in your kitchen in pajamas.

Ingredients

4 English muffins, halved and toasted until crisp and warm
8 ounces smoked salmon, thinly sliced (look for cold-smoked for that classic silky texture)
2 ripe avocados, sliced or mashed with a squeeze of lemon juice
8 large eggs, as fresh as possible (fresher eggs hold their shape better when poached)
2 teaspoons white vinegar (for poaching eggs)
Salt and cracked black pepper, to taste
Fresh dill or chopped chives for garnish
Optional: lemon wedges for serving

Quick Hollandaise Sauce

3 large egg yolks
½ cup (1 stick) unsalted butter, melted and warm
1 tablespoon fresh lemon juice
Pinch of cayenne pepper or smoked paprika for a subtle kick
Salt, to taste

Extra Optional Toppings

Handful of baby spinach or arugula for layering
Microgreens for garnish
Red onion slices for tang
Capers for a briny bite

Instructions

Bring a deep saucepan of water to a gentle simmer you want small bubbles, not a rolling boil. Add the white vinegar to help the eggs hold shape. Crack one egg at a time into a small bowl or ramekin. Swirl the water gently with a spoon, then slide the egg into the vortex. Let it poach undisturbed for about 3 minutes if you love a runny yolk. Use a slotted spoon to lift the egg out and drain on a paper towel.

To make the hollandaise, place the egg yolks and lemon juice in a heatproof bowl that fits snugly over a small pot of barely simmering water. Whisk constantly while slowly drizzling in the warm melted butter. Keep whisking until the sauce thickens and becomes glossy. Remove from heat, season with a pinch of salt and cayenne. Keep it warm by placing the bowl over warm water or in a thermos.

Toast the English muffins so they’re crisp and golden. If you want to go fancy, butter them lightly while warm. Spread each half with mashed or sliced avocado. Top with a layer of smoked salmon. Add a few leaves of baby spinach if you like. Gently place a poached egg on top of each muffin half. Spoon warm hollandaise sauce generously over each egg, letting it cascade down the sides. Sprinkle with fresh dill or chives, a twist of black pepper, and serve immediately with a wedge of lemon on the side.

Why Make Eggs Royale at Home?

Smoked salmon and avocado eggs royale sounds like something you’d only find on a brunch menu, but homemade tastes fresher and lets you adjust every layer to your liking. You control the quality of the smoked salmon, choose perfectly ripe avocados, poach the eggs to your exact doneness, and make a hollandaise that’s silky and warm. Plus, making this at home costs a fraction of a café brunch for four and you get bragging rights too.

Origin and Variations

Did you know eggs royale is just a twist on the famous eggs Benedict? The Benedict swaps smoked salmon for Canadian bacon, while eggs Florentine replaces it with sautéed spinach. This smoked salmon and avocado eggs royale brings the best of both a fresh ocean bite, buttery avocado, and the same luxurious sauce. In the UK, eggs royale is a brunch staple, often served with a mimosa. At home, you can get creative: try using cold-smoked trout, gravlax, or even thinly sliced cured tuna for a fun twist.

Tips & Tricks for Perfect Eggs Royale

Use very fresh eggs the whites hold tighter around the yolk. Always add vinegar to your poaching water. Don’t overcrowd the pan poach no more than two eggs at a time for best results. Whisk hollandaise over gentle heat too hot and you’ll scramble it. If it gets too thick, whisk in a few drops of warm water. Toast muffins right before serving so they don’t get soggy under the sauce. Keep your avocado bright green by mixing it with lemon juice.

Troubleshooting

Hollandaise split? Whisk in a teaspoon of hot water or place the bowl back over gentle heat and whisk vigorously. Overcooked your egg? It happens! Just poach another poached eggs cook fast. Muffins cold? Give them a quick warm-up in a toaster oven while you poach the last batch.

Batch Cooking & Brunch Boards

Hosting brunch for friends? Prep your smoked salmon and avocado eggs royale toppings ahead. Poach the eggs slightly under and keep them in warm water for a few minutes. Make hollandaise and keep it warm in a thermos or double boiler. Set up a brunch board with toasted muffin halves, avocado slices, smoked salmon, fresh greens, herbs, lemon wedges, and little bowls of capers. Guests build their own smoked salmon and avocado eggs royale just how they like it.

Pairing Ideas

This smoked salmon and avocado eggs royale pairs beautifully with crisp mimosas, sparkling water with cucumber, or strong black coffee. Add a side of fresh fruit salad or yogurt parfaits. For a full spread, serve with roasted potatoes, a simple green salad, or a small cheese board.

Nutrition & Benefits

Smoked salmon and avocado eggs royale feels decadent but brings plenty of good nutrition. Avocados deliver healthy fats and fiber. Smoked salmon adds protein and omega-3s, good for your heart. Eggs bring protein and essential vitamins. Even the hollandaise, in moderation, turns your plate into a real treat. Paired with whole-grain muffins and fresh greens, you’ve got a brunch that’s hearty and satisfying.

Leftovers & Second Life

This dish is best enjoyed fresh, but if you do have leftover smoked salmon and avocado, fold them into an omelet or wrap them in a tortilla for an easy breakfast wrap. Use leftover hollandaise over steamed veggies or drizzle it over roasted potatoes. Leftover poached eggs? Gently reheat them in warm water for 30 seconds.

Mistakes to Avoid

Don’t skip vinegar in your poaching water it helps the egg white wrap neatly around the yolk. Don’t overheat the hollandaise or you’ll scramble it. Never let muffins sit too long once toasted they lose that crisp bite that holds up the sauce. And always season the avocado a pinch of salt and squeeze of lemon brighten it right up.

Hosting & Presentation Tips

When I host friends for brunch, I love to plate smoked salmon and avocado eggs royale on big platters with fresh herbs scattered around. Add edible flowers or microgreens for a restaurant vibe. Offer extra lemon wedges and tiny bowls of salt and pepper so everyone can season to taste. Serve on warm plates to keep everything deliciously hot.

If you love fancy brunches, you’ll enjoy my Sweet Potato Cocoa Brownies for a sweet finish.

For more about egg nutrition, check out the USDA’s Egg Nutrition Facts.

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Final Thoughts by Rita

Next time you crave a brunch that feels special but doesn’t take hours, whip up this smoked salmon and avocado eggs royale. Trust me, you’ll skip the café line, eat like royalty, and probably want to share the secret with friends. Here’s to brunch done right at your own cozy table.

Smoked salmon and avocado eggs royale layers crisp muffins, creamy avocado, silky smoked salmon, perfectly poached eggs, and warm hollandaise sauce. A luxurious café-style brunch you can master at home.