Meal Manager
Eggs Royale

Eggs Royale

Brunch like a pro with silky hollandaise, perfectly poached eggs, and luxurious smoked salmon on toasted English muffins—simple steps, stunning results!
Serves: 2
Breakfast
Fish
Prep: 10
Cook: 15
30 Minutes or Less
Poached
Quick & Easy
Cuisine: British
Skill level:
N/A
786 kcalCalories
29 gCarbs
27 gNet Carbs
36 gProteins
58 gFats
2 gFibers
  • Make the hollandaise: Melt the butter. Whisk egg yolks with lemon juice over very low heat or a warm water bath until slightly thickened. Slowly drizzle in the melted butter while whisking until glossy and thick. Season to taste.
    Black Pepper: 1 pinch
    Lemon: 0.5 lemons
    Salt: 1 pinch
    Eggs: 2 eggs
    Butter: 100 g
  • Poach the eggs: Bring a pot of water to a gentle simmer. Add vinegar. Crack eggs into the water and poach until the whites are set and yolks are still runny (about 3 minutes).
    Water: 1000 ml
    Eggs: 4 eggs
    White Vinegar (Distilled): 15 ml
  • Assemble: Split and toast the English muffins. Top each half with smoked salmon, a poached egg, spoonfuls of hollandaise, and a sprinkle of chopped chives and black pepper. Serve immediately.
    English muffin: 2 English muffins
    Chives: 5 g
    Smoked Salmon: 120 g
    Black Pepper: 1 pinch
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