Description
This delightful Smoked Salmon and Avocado Eggs Royale recipe combines perfectly poached eggs with creamy avocado, smoky salmon, and toasted English muffins. Finished with a drizzle of melted butter and fresh herbs, it’s an elegant yet simple breakfast or brunch option that’s both flavorful and satisfying.
Ingredients
Scale
Eggs and Poaching
- 4 large eggs
- 2 tablespoons white wine vinegar
Base and Toppings
- 4 slices smoked salmon
- 1 ripe avocado, sliced
- 2 English muffins, split and toasted
Finishing Touches
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon chopped fresh chives or dill for garnish
Instructions
- Prepare the poaching water: Fill a large skillet or shallow pan with water and bring it to a gentle simmer over medium heat. Add the white wine vinegar to the water; this helps the eggs hold their shape when poaching.
- Poach the eggs: Crack each egg individually into a small bowl. Gently slide each egg from the bowl into the simmering water. Let the eggs poach for 3 to 4 minutes for runny yolks, or increase the time if you prefer firmer yolks.
- Toast and assemble the base: While the eggs are cooking, toast the English muffins until golden brown. Evenly spread slices of ripe avocado on each muffin half, then layer a slice of smoked salmon over the avocado.
- Remove and place the eggs: Using a slotted spoon, carefully lift each poached egg from the water and gently place one on top of each prepared muffin half with salmon and avocado.
- Finish and season: Drizzle the melted butter and lemon juice over the assembled muffins. Season with salt and black pepper to taste. Finally, garnish with chopped fresh chives or dill for a fresh, herbal note.
- Serve immediately: Enjoy this elegant and nutritious breakfast or brunch dish right away while the eggs are still warm and runny.
Notes
- For an extra burst of flavor, lightly season the avocado slices with lemon juice and a pinch of smoked paprika before assembling the muffins.
- For a richer variation, you can substitute the melted butter with classic hollandaise sauce.
- Use fresh herbs like dill or chives based on your preference for garnish.
- Make sure the poaching water is at a gentle simmer to avoid breaking the eggs.
