There is something truly magical about starting your day with a burst of flavor that feels both indulgent and wholesome, which is exactly why the Smoked Salmon and Avocado Eggs Royale Recipe has become one of my absolute favorite brunch options. This dish marries the creamy richness of ripe avocado with the delicate smokiness of salmon, all perched atop perfectly poached eggs and toasted English muffins. It’s elegant enough for company but simple enough for any weekend morning, combining fresh textures and bright flavors that’ll brighten your table and your mood.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward list of ingredients—each one simple but indispensable for building those layers of taste and texture. Every item adds something special, whether it’s the velvety avocado, the smoky notes of the salmon, or the silky poached eggs that pull it all together.
- 4 large eggs: Fresh eggs are key for achieving those silky poached centers.
- 4 slices smoked salmon: Choose high-quality smoked salmon for the best smoky flavor.
- 1 ripe avocado, sliced: Creamy avocado adds a luscious texture and healthy fats.
- 2 English muffins, split and toasted: They provide a sturdy yet soft base with a slight crunch.
- 2 tablespoons white wine vinegar: Helps the eggs hold their shape during poaching.
- 1/4 cup unsalted butter, melted: For drizzling over, adding richness and a glossy finish.
- 1 tablespoon lemon juice: Brightens the dish with a touch of acidity.
- Salt to taste: Enhances all the natural flavors.
- Black pepper to taste: Adds a subtle kick and depth.
- 1 tablespoon chopped fresh chives or dill: Fresh herbs bring a pop of color and aromatic freshness as garnish.
How to Make Smoked Salmon and Avocado Eggs Royale Recipe
Step 1: Prepare the Poached Eggs
Start by filling a large skillet or shallow pan with water and bring it gently to a simmer. Adding 2 tablespoons of white wine vinegar might sound unusual, but this little trick keeps the egg whites from spreading out and helps them set beautifully around the yolks. Crack each egg carefully into a small bowl one at a time—this step prevents any shell bits or broken yolks—and gently slide them into the simmering water. Let your eggs poach for 3 to 4 minutes if you want that deliciously runny center. If you prefer firmer yolks, just leave them a little longer while keeping an eye on them.
Step 2: Toast the English Muffins and Layer Avocado and Salmon
While the eggs are poaching, split your English muffins and toast them until they are golden and crisp. This crunch contrasts nicely with the soft textures to come. Next, evenly layer the ripe avocado slices on each muffin half—if you want, sprinkle a little lemon juice and smoked paprika on your avocado for an extra punch. Then top gently with a slice of smoked salmon, letting the fish’s rich, smoky flavor play against the creamy avocado.
Step 3: Assemble with Poached Eggs and Butter Drizzle
Using a slotted spoon, carefully lift each poached egg from the water, letting the excess drip off. Place one egg on top of each prepared muffin half. Now comes the indulgent finishing touch: drizzle the melted unsalted butter combined with lemon juice over the eggs. Season everything with a pinch of salt and freshly ground black pepper. The butter adds silkiness and a glossy shine that makes the dish utterly irresistible.
Step 4: Garnish and Serve
Finish by sprinkling chopped fresh chives or dill over your creation. These herbs not only give a burst of green, but their gentle flavors complement the salmon and avocado perfectly. Serve immediately while everything is warm and inviting.
How to Serve Smoked Salmon and Avocado Eggs Royale Recipe
Garnishes
Fresh herbs such as chives or dill lift the dish with color and light herbal notes that play so well off the salmon’s smokiness. A little lemon zest or microgreens could also add a vibrant finish, making every bite feel special and bright.
Side Dishes
This recipe shines as the star of your brunch table but pairs beautifully with a crisp green salad, roasted cherry tomatoes, or even some lightly sautéed mushrooms on the side. If you want something heartier, a bowl of fresh fruit or a glass of freshly squeezed orange juice can round out the meal perfectly.
Creative Ways to Present
For a modern twist, serve the Smoked Salmon and Avocado Eggs Royale Recipe open-faced on rustic sourdough toast or replace the English muffins with gluten-free bread for a dietary twist. You could also elevate the presentation by stacking the ingredients in a mason jar or serving on individual plates with an artistic drizzle of lemon butter sauce.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, it’s best to store the components separately to keep textures fresh—avocado tends to brown quickly, and poached eggs don’t reheat well. Keep smoked salmon tightly wrapped in the fridge and avocado sliced and covered with lemon juice to slow browning.
Freezing
This recipe isn’t ideal for freezing because the eggs and avocado lose their texture when thawed, but if you want to prepare parts ahead, you can freeze smoked salmon or toasted English muffin halves separately and assemble fresh when ready to eat.
Reheating
When reheating, warm the English muffins and salmon gently in a toaster oven or microwave at low power. Avoid reheating avocado and poached eggs as they can become rubbery and lose their creamy appeal. Instead, consider quickly poaching fresh eggs to maintain that perfect consistency.
FAQs
Can I substitute the English muffins?
Absolutely! While traditional English muffins give that perfect crisp yet tender base, you can use toasted bagels, sourdough bread, or gluten-free alternatives depending on your preference or dietary needs.
How do I know when poached eggs are done?
Timing is everything with poached eggs. A 3 to 4 minute simmer will keep the yolks runny and the whites set, while 5 minutes or more yields firmer, more cooked yolks. Carefully lift an egg to check its firmness by gently touching the white around the yolk.
Can I make this dish dairy-free?
Yes! Replace the melted butter drizzle with extra lemon juice or a splash of good olive oil for richness without dairy. Just be sure to maintain the balance of flavors.
Is this recipe good for a brunch party?
It’s perfect! Since the components can be prepped in advance and eggs poached just before serving, you can efficiently assemble multiple servings for guests, offering a classy and crowd-pleasing dish.
What extras can I add for more flavor?
Consider adding a dash of smoked paprika on the avocado, a light spread of cream cheese under the salmon, or a drizzle of hollandaise sauce to make it even more decadent without overpowering the original flavors.
Final Thoughts
Trust me when I say the Smoked Salmon and Avocado Eggs Royale Recipe is a game-changer for breakfast or brunch. It’s that perfect combo of fresh, smoky, creamy, and tangy all in one bite that feels like a celebration on your plate. Whether you’re treating yourself on a leisurely weekend or impressing friends with a homemade brunch, this recipe has everything you need to start the day with style and a smile. Give it a try—you won’t regret it!
Print
Smoked Salmon and Avocado Eggs Royale Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings (2 muffin halves per serving)
- Category: Breakfast
- Method: Poaching
- Cuisine: American-Inspired
- Diet: Gluten Free
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
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.
