For a refined brunch, try this Salmon and Pear Eggs Royale recipe. It features a delightful combination of smoked salmon, fresh pears, poached eggs, and Champagne Hollandaise sauce, all served on a lightly toasted croissant. This elegant twist on Eggs Benedict will add a gourmet touch to your table.
Ingredients for Smoked Salmon and Pear Eggs Royale
4 croissants, split and lightly toasted
8 large eggs
200g smoked salmon slices
2 ripe pears, thinly sliced
1 tablespoon white vinegar
Fresh dill and chives for garnish
For the Hollandaise Sauce:
3 large egg yolks
1 tablespoon lemon juice, Pinch of Espelette pepper
100ml dry champagne, reduced to 2 tablespoons
Salt and cayenne pepper to taste, 1/2 cup clarified butter
Execution
Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks with reduced champagne and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
Add Butter to Sauce: Gradually add clarified butter to the egg yolk mixture, whisking constantly until the sauce is smooth and thick. Season with salt and Espelette pepper. Set aside.
Poach the Eggs: Fill a wide saucepan with water and bring it to a gentle simmer. Add white vinegar. Carefully crack each egg into a small bowl and slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish: Place a split toasted croissant on each plate. Top with slices of smoked trout and pear.
Add Poached Eggs: Gently place poached eggs on top of the trout and pear.
Pour Hollandaise Sauce: Spoon champagne hollandaise sauce generously over each poached egg.
Garnish and Serve: Garnish with fresh dill and chives, add a light sprinkle of Espelette pepper, and serve immediately.
Additional tips for Perfect Salmon and Pear Eggs Royale
- For the Perfect Croissants: Toast croissants very lightly – just enough to warm them through and add a slight crunch. Over-toasting will make them too crispy and difficult to cut.
- Champagne Reduction: Simmer the champagne over medium heat until reduced by about 75%. This concentrates the flavor without making it too acidic. Choose a dry champagne or sparkling wine – sweet varieties will alter the sauce’s balance.
- Hollandaise Rescue: If your sauce starts to split, add 1-2 teaspoons of hot water while whisking vigorously. Keep the sauce warm but not hot (around 145°F/63°C) to prevent breaking.
- Pear Selection: Choose slightly firm but ripe pears (Bosc or Anjou work well). If too ripe, they’ll be mushy; if too firm, they’ll lack sweetness. Slice them just before serving to prevent browning.
- Plating Suggestion: Serve on warmed plates to keep everything hot longer, as this dish cools quickly. The contrast between the warm eggs and cool pear slices creates an interesting temperature variation.
