Easy Eggs Royale

To make Royale Eggs Benedict healthier, you can swap the traditional hollandaise sauce for a lighter option, like Greek yoghurt mixed with a squeeze of lemon and some dill. Use whole grain or multigrain English muffins for added fibre, or replace the muffin with sautéed spinach or roasted aubergine for a low-carb alternative. Opt for smoked salmon that is lower in sodium, or use smaller portions to reduce salt intake. Cooking the eggs using egg whites can also cut down on cholesterol.

Yes, you can prepare Royale Eggs Benedict ahead of time, but it’s best to keep the components separate. Poach the eggs and store them in a bowl of cold water in the fridge, then reheat in hot water for a minute before serving. Toast the muffins just before serving to keep them fresh, and prepare the sauce ahead but warm it up gently on the stove. Assemble everything just before serving for the best results.

Royale Eggs Benedict components can be stored separately in the fridge for up to 2 days. Poached eggs should be kept in cold water and smoked salmon stored in an airtight container. It’s not recommended to freeze poached eggs, but you can freeze smoked salmon for up to 3 months. Reheat the eggs in hot water and the sauce on the stove before assembling.

To cook the perfect Royale Eggs Benedict, start by toasting your English muffins, then prepare the poached eggs in a pan of simmering water with a splash of vinegar. Gently slide the eggs into the water and cook for 3-4 minutes for a runny yolk. Top the muffins with smoked salmon and the poached eggs, then drizzle with hollandaise or a lighter sauce. Garnish with fresh dill or chives.

Smoked salmon can be served straight from the packet, but for added flavour, you can marinate it briefly in a mixture of lemon juice, mustard, and fresh dill. Make sure to drain any excess liquid before placing it on the toasted muffin to prevent sogginess. Alternatively, lightly warm the smoked salmon in a pan over low heat for a different texture.

For perfectly poached eggs, use a deep pan filled with simmering water and add a tablespoon of vinegar. Crack each egg into a small bowl, then gently slide it into the water. Cook for 3-4 minutes for a soft, runny yolk or 5-6 minutes for a firmer centre. Lift the eggs out with a slotted spoon and drain on paper towels. Avoid boiling the water, as this can break the eggs apart.

Royale Eggs Benedict generally contains around 350-450 calories per serving, depending on the sauce used and portion size. It provides a good source of protein from the eggs and smoked salmon, healthy fats from the fish, and some carbohydrates from the English muffin. To reduce calories, opt for a lighter sauce, use whole grain muffins, or cut back on the smoked salmon portion.

Avoid using boiling water for poaching eggs, as this can cause the whites to separate. Make sure to toast the muffins just before serving to prevent them from becoming soggy. If the hollandaise sauce splits, it can be revived by whisking in a little hot water or melted butter. Using high-quality smoked salmon is essential for the best flavour.

Preparing and cooking Royale Eggs Benedict takes about 20-30 minutes. Toasting the muffins and poaching the eggs can be done simultaneously to save time. Preparing the sauce and assembling the dish can take an additional 5-10 minutes. For a more relaxed pace, allow 35-40 minutes, especially if making homemade sauce.

A sparkling wine like prosecco or Champagne pairs well with Royale Eggs Benedict, as the bubbles complement the richness of the dish. A crisp, dry white wine such as a Sauvignon Blanc or a light Chardonnay can also work beautifully, balancing the creamy texture and smoky flavour of the salmon. For a different pairing, try a light rosé for a refreshing contrast.