Salmon Benny Royale
This Salmon Benny Royale is what brunch dreams are made of! Imagine this: a flaky, buttery croissant piled high with silky smoked salmon, perfectly poached eggs, and a generous drizzle of rich, creamy hollandaise. Thin slices of red onion and a pop of capers bring just the right amount of bite to balance all that indulgence. It’s a total showstopper—perfect for lazy weekend mornings or whenever you’re craving something extra special!
Ingredients
- 2 croissants split in half
- 4 large eggs
- 4 oz smoked salmon sliced
- 2 tbsp capers
- 2 tbsp 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
- In a heatproof bowl, whisk together egg yolks and lemon juice.
- Set the bowl over a pot of simmering water (double boiler method). Whisk continuously until the mixture thickens (about 3-4 minutes).
- Slowly drizzle in the melted butter while whisking constantly until the sauce becomes smooth and thick.
- Season with cayenne pepper and salt. Keep warm.
- Fill a saucepan with water and bring it to a simmer. Add 1 tbsp of white vinegar to the water.
- Crack each egg into a separate small cup.*Tip: Drop each egg into a cup with water and a splash of vinegar and let it sit for 3-5 minutes before poaching. This helps the egg whites stay together while cooking.
- Gently drop the eggs into the simmering water and cook for 3-4 minutes until the whites are set but the yolk is still runny.
- Lightly toast the croissant halves.
- Place a layer of smoked salmon on each croissant half.
- Once the eggs are poached, carefully remove them from the water using a slotted spoon and place them on top of the smoked salmon.
- Spoon a generous amount of hollandaise sauce over each poached egg.
- Top with thinly sliced red onion and capers.
- Optionally, garnish with fresh dill and season with a pinch of black pepper.
- Serve immediately while warm and enjoy this delicious breakfast or brunch dish!
Notes
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