Eggs Royale

Better known as eggs benedict with salmon.
Eggs Royale - eggs benedict with salmon
Some of you were wondering what I did with the gravlax I made a while ago. When I made the gravlax, I had only one aim in mind – eggs benedict. Eggs Benedict is one of my favourite breakfast dishes! It is a dish typically consists of an English muffin, served with ham or bacon, topped with a poached egg and lots of creamy and buttery hollandaise sauce. If you replace the ham or bacon with salmon, it is known as eggs royale and is a common variation found in Australia and New Zealand. I just found out about the proper name today, thanks to wikipedia! This dish is pretty easy to put together – I used store-bought muffins and made a cheater’s hollandaise sauce. The hardest part was actually the poached eggs. See how the egg yolk is exposed? I have yet to master the skill.
Eggs Royale - eggs benedict with salmon

Eggs Royale

Printable recipe
By Pig Pig’s Corner

Prep time: 10 mins
Cook time: 30 mins
Yield: serves 2


  • 2 English muffins – halved
  • A few slices of gravlax or smoked salmon
  • Fresh chopped parsley (for garnishing)
  • Freshly ground black pepper

For hollandaise sauce:

  • 100 g unsalted butter
  • 1 egg yolk
  • 2 tsp fresh lemon juice
  • Salt
  • Freshly ground black pepper

For poached eggs:

  • 2 eggs
  • 1 tsp vinegar

For hollandaise sauce:

  • Melt butter in a saucepan.
  • Place egg yolk, lemon juice and a pinch of salt in a processor, blend until frothy and slightly thickened.
  • With the blender running, add the warm melted butter in very slowly and steadily, the sauce should slowly thicken. [My food processor doesn’t allow me to do so, so I added about 2 tbs of butter at a time and blended till well mixed.]
  • When all the butter is incorporated, season to taste with more lemon juice if necessary (it should have a slight tang and not to overpowering), salt and pepper.

For poached eggs:

  • Bring to boil about 3 cm of water in a pan and add a tsp of vinegar.
  • Stir the water to create a whirlpool, and then crack in one egg. Simmer until the whites are firm but the yolk still runny, and then place on top of salmon.

To serve:

  • Butter the muffins and lightly toast them.
  • Place a few slices of gravlax on top followed by a poached egg.
  • Drop a few spoonfuls of hollandaise sauce on top of the egg, garnish with chopped parsley and ground black pepper. Dig in!
Eggs Royale - eggs benedict with salmon