Benedict Royale Recipe
Smoked Salmon topped with two poached Eggs served on toasted English Muffins with Finn's Hollandaise sauce.
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Ingredients
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Base & Assembly
Poached Eggs
Finn's Hollandaise Sauce
Garnish
Method
Base & Assembly
- 1
Toast and butter muffins
Split the English muffins and toast them until golden and crisp (about 3–4 minutes). Spread about 1 teaspoon of softened butter on each toasted half while warm.
- 2
Arrange smoked salmon
Place about 1 oz of smoked salmon on each toasted muffin half (2 halves per serving). If using, sprinkle about 0.5 teaspoon capers per muffin and a light dusting of chopped dill over the salmon.
Finn's Hollandaise Sauce
- 3
Clarify or melt butter
Melt the 6 tbs (about 3/4 stick) unsalted butter slowly in a small saucepan over low heat until fully liquid. Keep warm but not boiling. For a clearer sauce, skim foam and set clarified butter aside; otherwise use whole melted butter.
- 4
Prepare double-boiler
Place a heatproof bowl over (but not touching) a pot of simmering water to create a gentle double-boiler. The water should be at a bare simmer.
- 5
Whisk yolks
In the bowl, combine the 3 egg yolks, 1 tsp hot water, 1 tsp Dijon mustard, and 2 tsp lemon juice. Whisk constantly until the mixture lightens and becomes slightly thickened, about 1–2 minutes.
- 6
Emulsify with butter
Slowly drizzle the warm melted butter into the yolk mixture in a thin, steady stream while whisking vigorously. Continue until incorporated and sauce is thick, glossy and coats the back of a spoon (about 2–3 minutes). If it becomes too thick, whisk in a few drops of warm water to loosen.
- 7
Season and keep warm
Remove from heat. Whisk in 1 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika if using. Taste and adjust lemon or salt to preference. Keep the hollandaise warm over the still-warm (off-heat) double-boiler or in a thermos; avoid reheating directly to prevent breaking.
Poached Eggs
- 8
Prepare poaching liquid
In a wide, shallow saucepan, bring 2 liters of water to a gentle simmer (small bubbles). Add 2 tsp white vinegar and 1 tsp fine sea salt and stir once to distribute.
- 9
- 10
Poach to desired doneness
Poach large eggs for 3 minutes for runny yolks, 3.5–4 minutes for slightly set yolks. Use a slotted spoon to lift an egg and gently tap to check firmness. Remove eggs to a paper-towel-lined plate to drain briefly.
Assembly & Serve
- 11
Assemble Benedict Royale
Place two buttered toasted muffin halves on each plate. Top each half with the smoked salmon prepared earlier. Gently place one poached egg on top of the salmon on each muffin half (two eggs per serving). Spoon 2–3 tablespoons of Finn's Hollandaise over each poached egg, allowing it to drizzle down the sides.
- 12
- 13
Timing notes
To serve everything hot: start hollandaise first and keep warm, toast muffins and arrange salmon, then poach eggs last so they are freshly cooked for assembly. Total plating time should be under 5 minutes once components are ready.