Eggs Royale

Serving Size: 2
Cook Time: 20 minutes
Difficulty: Easy


  • 8 ozs Smoked Salmon – Lox
  • 2 Eggs
  • 1 English Muffin – Toasted
  • 1/2 cup Greek Yogurt
  • 2 tbsps Dijon Mustard
  • 2 tsps Fresh Lemon Juice
  • Dash Hot Sauce
  • Salt, to taste
  • Capers – for garnish
  • Fresh Dill – for garnish


Poaching the Eggs:
Bring about 3″ water to boil in a saucepan. Reduce heat to a simmer.
Set a mesh sieve in the sink or over a bowl, and crack 1 egg into a sieve. Allow the egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg.

Allow eggs to simmer for 3-5 minutes.  (3 minutes for a runny egg, 5 minutes for a well-done egg.)

Use a slotted spoon to remove eggs from water. Set eggs on a paper towel to get rid of excess water.

Making the Creamy Yogurt Sauce:
Mix all ingredients together. Salt to taste.

Assembling the Smoked Salmon Eggs Benedict:
Layer one slice of the English muffin, half the avocado, and half the smoked salmon.
Add a poached egg to each stack, and top with the sauce.
Garnish with capers and fresh dill.

Serve with The Fizzy One

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