Salmon Benny Royale

Salmon Benny Royale

FAQ

Chef’s Tips

• Use warm butter for the hollandaise, not hot. Hot butter can scramble the yolks.
• Keep the water at a gentle simmer when poaching eggs. A rolling boil will break them apart.
• Fresh croissants make a big difference. Lightly toast them so they stay crisp under the toppings.
• Poaching tip: Let the egg sit briefly in a bowl of water with a splash of vinegar before poaching. This helps the whites hold together for a cleaner poached egg.

Salmon Benny Royale

Wife with the Knife

If you love eggs Benedict, this one might steal your heart. Salmon Benny Royale swaps the usual English muffin for a buttery croissant, piled high with silky smoked salmon, perfectly poached eggs, and rich homemade hollandaise. Capers and thin slices of red onion add just the right bite to balance all that richness. A little fancy but surprisingly easy, it’s perfect for slow weekend mornings or a special brunch.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Rest Time 4 minutes mins

Total Time 34 minutes mins

Course Breakfast, Brunch

Cuisine American, French Fusion

Servings 2

Ingredients

  

• 2 croissants split in half
• 4 large eggs
• 4 oz smoked salmon sliced
• 2 tbsp capers
• ¼ small red onion thinly sliced
• Fresh dill optional, for garnish
• Fresh ground black pepper for seasoning
• Salt for seasoning
• 1 tbsp white vinegar for poaching eggs

Hollandaise

• 3 egg yolks
• 1 tbsp lemon juice
• ½ cup unsalted butter (melted, warm not hot)
• Pinch cayenne pepper or smoked paprika (to taste)
• Salt (to taste)

Instructions

 

Hollandaise

• In a heatproof bowl, whisk together the egg yolks and lemon juice.
• Set the bowl over a pot of gently simmering water (double boiler method).
• Whisk continuously for 3–4 minutes, until the mixture thickens slightly.
• Slowly drizzle in the warm melted butter, whisking constantly until the sauce becomes smooth and creamy.
• Season with cayenne pepper and salt. Keep warm.

Poach The Eggs

• Fill a saucepan with water and bring it to a gentle simmer.
• Add 1 tbsp white vinegar to the water.
• Crack each egg into a small cup.
• Gently slide the eggs into the simmering water and cook 3–4 minutes, until the whites are set but the yolks remain runny.
• Remove with a slotted spoon and set aside.

Assemble The Benny

• Lightly toast the croissant halves.
• Layer smoked salmon onto each croissant half.
• Place a poached egg on top.
• Spoon a generous amount of hollandaise over each egg.
• Finish with capers, red onion, dill (optional), and black pepper.
• Serve immediately while warm.

Notes

• Poaching tip: Crack eggs into small cups first so they slide smoothly into the water.
• Egg white trick: Letting eggs sit briefly in water with a splash of vinegar can help tighten the whites before poaching.
• Extra flavour: A small squeeze of lemon over the salmon to brighten everything up.
• Serving idea: This pairs perfectly with fresh fruit, roasted potatoes, or a simple arugula salad for a full brunch plate.

 

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Keyword Breakfast Recipes, Brunch Recipes, Croissandwich, Croissants, Easy Brunch Recipes, Eggs Benedict, Gourtmet Brunch, Hollandaise Sauce, Poached Eggs, Salmon Benedict, Smoked Salmon

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