Eggs Royale with Avocado on Toast

Serves: 2│30 min

Egg Benedict Royal is a luxurious twist on the classic brunch favorite. Perfectly poached eggs, silky hollandaise, and delicate smoked salmon served on a toasted English muffin. It’s elegant, rich, and surprisingly simple to make at home when you want something a little extra special.

Ingredients

Base

• 4 slices sourdough bread

• 1 ripe avocado

• 1 tbsp lemon juice (15 ml)

• Salt & black pepper

• 200 g smoked salmon (7 oz)

Poached eggs

• 4 fresh eggs

• 1 tbsp white vinegar (15 ml)

Classic Hollandaise Sauce

• 3 egg yolks

• 150 g unsalted butter (10 tbsp / 5 oz), melted

• 1 tbsp lemon juice (15 ml)

• Pinch salt

• Optional: pinch cayenne or smoked paprika

Simple Side Salad

• Mixed greens

• Radish slices

• Cherry tomatoes

• Drizzle olive oil

• Few drops balsamic glaze

• Pinch salt

Instructions

Base

1. Toast sourdough until golden and crisp.

2. Mash avocado with lemon juice, salt, and pepper.

3. Spread a generous layer of avocado onto each slice.

4. Top with folded smoked salmon.

Perfect Poached Eggs

1. Bring a pot of water to a gentle simmer (not boiling).

2. Add vinegar.

3. Crack each egg into a small bowl.

4. Create a gentle swirl in the water and slide in egg.

5. Cook 2½–3 minutes for runny yolk.

6. Remove with slotted spoon and drain on paper towel.

Tip: Very fresh eggs make all the difference.

Classic Hollandaise Sauce (Easy Blender Version)

1. Melt butter until hot.

2. Add egg yolks and lemon juice to blender.

3. Blend while slowly streaming in hot butter.

4. Season with salt and a pinch cayenne.

Sauce should be thick and glossy.

To Assemble

1. Place poached egg on top of salmon.

2. Spoon warm hollandaise generously over each egg.

3. Sprinkle chopped chives.

4. Light dusting of smoked paprika.

5. Serve with a simple side salad.

Restaurant Tips

• Warm your plates slightly before serving.

• Season avocado properly — it lifts the whole dish.

• Don’t overcook eggs — that silky yolk is the moment.