Eggs Regal
Elevate your brunch game with Eggs Regal, a luxurious twist on the classic Eggs Benedict, featuring indulgent layers of smoky, velvety goodness. This recipe pairs golden, toasted English muffins with silky poached eggs and rich smoked salmon, all crowned with a luscious homemade hollandaise sauce. The sauce, made from creamy egg yolks, melted butter, and a hint of lemon juice, adds a perfectly tangy richness that complements each bite. Finished with a sprinkle of fresh chives for a touch of vibrancy, this dish is as elegant as it is delicious. With just 25 minutes of prep and cook time, Eggs Regal is the perfect choice for hosting a special breakfast or elevating your weekend morning ritual. Whether you're looking for a gourmet treat or a show-stopping brunch idea, this smoked salmon Benedict variation is guaranteed to impress.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 pieces Eggs
- 4 slices Smoked salmon
- 125 grams Unsalted butter
- 2 pieces Egg yolks
- 1 tablespoon Lemon juice
- 2 tablespoons White vinegar
- 1 pinch Salt
- 1 pinch Ground black pepper
- 1 tablespoon Chives (optional, for garnish)
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
Fill a medium-sized saucepan with water for poaching the eggs. Add the white vinegar and bring to a gentle simmer.
While waiting for the water to simmer, prepare the hollandaise sauce. Melt the butter in a small saucepan over low heat and set aside to cool slightly.
In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth.
Place the bowl over a pot of gently simmering water (ensure the bowl does not touch the water) and whisk constantly until the mixture thickens slightly.
Slowly drizzle in the melted butter while continuously whisking until a smooth and thick sauce forms. Add a pinch of salt and ground black pepper, then set the hollandaise aside, keeping it warm.
Once the water for poaching is at a gentle simmer, crack each egg into a small bowl and carefully slide it into the water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny.
Remove the poached eggs with a slotted spoon and drain them gently on paper towels.
To assemble, place two toasted English muffin halves on each plate. Top each half with a slice of smoked salmon, followed by a poached egg.
Spoon hollandaise sauce generously over each poached egg.
Sprinkle with chopped chives for garnish, if desired. Serve immediately and enjoy your Eggs Regal.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1417 mg | 472% | |
| Sodium | 1965 mg | 85% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 242 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
