Salmon and Pear Eggs Royale Recipe
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.
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.