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.
Quick Overview
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
| Servings | 4 people |
| Calories | ~520 per serving |
Salmon and Pear Eggs Royale Recipe
Equipment
- Large saucepan For poaching eggs
- Heatproof bowl For hollandaise
- Whisk
- Slotted spoon
- Toaster or oven For croissants
- Serving plates Warmed
Ingredients
- 4 croissants split and lightly toasted
- 8 large eggs
- 200 g smoked salmon slices
- 2 ripe pears Bosc or Anjou, thinly sliced
- 1 tbsp white vinegar
- Fresh dill and chives for garnish
- For the Champagne Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- Pinch of Espelette pepper
- 100 ml dry champagne reduced to 2 tbsp
- Salt and cayenne pepper to taste
- ½ cup clarified butter
Instructions
- 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.
- Gradually add clarified butter, whisking constantly until the sauce is smooth and thick. Season with salt and Espelette pepper. Set aside and keep warm.
- 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 salmon and pear.
- Gently place poached eggs on top of the salmon and pear.
- Spoon champagne hollandaise sauce generously over each poached egg.
- Garnish with fresh dill and chives, add a light sprinkle of Espelette pepper, and serve immediately.
What to Expect
- Croissant: Lightly toasted, buttery, flaky
- Salmon: Smoky, silky, delicate
- Pear: Fresh, sweet, crisp
- Egg: Poached, runny yolk, creamy
- Hollandaise: Rich, tangy, Champagne-infused
For the perfect hollandaise technique, Serious Eats recommends whisking continuously over gentle heat to prevent splitting.
Additional Tips
| Tip | Why It Works |
|---|---|
| Toast croissants lightly | Warm and slightly crunchy, not too crispy |
| Reduce champagne to 2 tbsp | Concentrates flavor without acidity |
| Keep hollandaise at 145°F | Prevents sauce from breaking |
| Use slightly firm pears | Bosc or Anjou hold their shape |
| Serve on warmed plates | Keeps everything hot longer |
Troubleshooting
| Problem | Why It Happens | The Fix |
|---|---|---|
| Sauce split | Too hot or butter added too quickly | Add 1-2 tsp hot water, whisk vigorously |
| Runny poached egg | Not cooked enough | Cook 3-4 minutes for runny yolks |
| Pear slices brown | Oxidation | Slice just before serving |
| Cold dish | Plates not warmed | Warm plates in oven before serving |
Storage
- Best served immediately – eggs and hollandaise don’t reheat well
- Hollandaise: Store in refrigerator for up to 2 days (reheat gently)
- Not recommended for freezing
Nutrition
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~520 kcal |
| Protein | 28g |
| Carbohydrates | 30g |
| Fat | 32g |
Frequently Asked Questions
Can I use smoked trout instead of salmon?
Yes! Smoked trout works beautifully with the pear and hollandaise.
What if I don’t have Champagne?
Use dry sparkling wine or prosecco. Avoid sweet varieties.
Can I make hollandaise ahead of time?
Yes, keep warm in a thermos or double boiler for up to 1 hour.
Can I use gluten-free croissants?
Yes, gluten-free croissants work as a substitute.
What’s the best pear variety?
Bosc or Anjou – they hold their shape when sliced.
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