Gluten-Free Eggs Royale
Elevate your brunch game with Gluten-Free Eggs Royale, a gourmet twist on the classic breakfast dish that's perfect for those avoiding gluten. This recipe layers golden toasted gluten-free English muffins with silky smoked salmon, perfectly poached eggs, and a rich, homemade Hollandaise sauce infused with lemon and cayenne. The dish is crowned with a sprinkle of fresh chives for a burst of color and flavor. Ready in just 30 minutes, it's an indulgent yet approachable meal that combines sophisticated flavors with allergy-friendly ingredients. Treat yourself to this delicious gluten-free delight, perfect for a weekend brunch or special occasion!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 halves gluten-free English muffins
- 4 pieces large eggs
- 200 grams smoked salmon
- 2 tablespoons white vinegar
- 125 grams unsalted butter
- 3 pieces egg yolks
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 tablespoon chopped fresh chives
Instructions
Begin by preparing the Hollandaise sauce. Melt the unsalted butter gently in a saucepan or in the microwave. Keep warm.
In a heatproof bowl, whisk together the egg yolks and lemon juice until they become thick and pale.
Place the bowl over a small saucepan with simmering water (ensure the water does not touch the bowl). Whisk continuously until the mixture is warm to the touch.
Gradually add the melted butter to the egg yolk mixture, whisking constantly. Continue until all the butter is incorporated and the sauce is thickened.
Season the Hollandaise sauce with salt and cayenne pepper to taste. Remove from heat and keep warm.
Toast the gluten-free English muffin halves until golden brown.
In a medium saucepan, fill with water about 2/3 full and add white vinegar. Bring it to a gentle simmer.
Crack the eggs one at a time into a small bowl and then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
Remove the poached eggs with a slotted spoon and drain them on a paper towel.
To assemble, place two toasted gluten-free English muffin halves on each plate. Layer each with smoked salmon slices.
Top the salmon with a poached egg on each muffin half.
Drizzle the warm Hollandaise sauce generously over the eggs.
Finish with a sprinkle of freshly chopped chives for garnish.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 17.5 mcg | 87% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 634 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.
