Martin Freeman’s Eggs royale | Egg recipes (2024)

FAQs

What is the difference between eggs Benedict and eggs Royale? ›

Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there's far less risk of it splitting – worth the time we think.

Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.

So, what is the dish? Traditionally the dish is a toasted English Breakfast Muffin topped with Smoked Salmon, a soft poached free-range Egg, and some indulgent Hollandaise sauce. A real festive breakfast treat.

Eggs Benedict and three delicious versions–Eggs Florentine with spinach, Eggs Royale with smoked salmon and Eggs Norwegian with both–are perfect ways to create a delicious Sunday brunch. Sometimes I offer more than one version at the same meal.

Continue whisking until the mixture thickens and reaches a luxurious consistency akin to that of traditional hollandaise. White wine vinegar provides an excellent alternative to lemon juice, but it's worth noting that other citrus options like orange, blood orange, or lime juice can also be used as substitutes.

Bill's Eggs Royale Without Hollandaise (1 serving) contains 38.5g total carbs, 36g net carbs, 34g fat, 37g protein, and 595 calories.

Eggs royale

This popular option is simply eggs benedict with the Canadian bacon replaced by lashings of smoked salmon. The fish pairs beautifully with velvety smooth, mildly citrusy hollandaise sauce and a sprinkling of fresh chives.

1. : an egg custard cooked and set in a mold, cut into various shapes when cold, and added as a garnish to clear soups.

Traditionally due to the hollandaise sauce eggs, benedict is not considered to be a healthy breakfast special. However, with our alternative swaps, we've managed to reduce the number of calories and sugars used in this meal, making it a classic breakfast special going forward.

What country invented Eggs Benedict? ›

One of the possible creators of Eggs Benedict is Delmonico's, located in New York City's Financial District. Many credit Delmonico's, which first opened in 1827, to be the first fine dining restaurant in America. Supposedly, Delmonico's created the dish for Mr. and Mrs.

Ernest Hemingway was a master of surface simplicity. His prose was elegantly unadorned, seemingly pared down to its essence. In many ways, he was the ultimate meat-and-potatoes kind of guy–which is why it's almost poetic that his last meal was literally meat and potatoes.

LeGrand Benedict, who dined at the Delmonico's restaurant frequently, slowly started growing tired of the menu. She wanted something new for her lunch and discussed the same with Charles Ranhofer, a noted chef at the restaurant. The chef created the Eggs Benedict to address her desire.

Egg in Your Beer: The Origin Story

In mining towns in northeastern Pennsylvania, bars would open as early as 5:00 in the morning to accommodate the crowd gathering to order what they called a “Miner's Breakfast”: two raw eggs cracked into a beer, and a shot of whiskey on the side.

I like to cook mine over medium-low because I feel like it gives the whites time to cook through before the yolks cook. Either way, keep those yolks runny so you can have a yolk and hollandaise party on your English muffins.

What is Hollandaise Sauce? If you've never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It's a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy.

The classic hollandaise sauce recipe, originating in France, called for raw eggs, straight from the farm. To prevent the risk of foodborne illness, many chefs and cooks nowadays use pasteurized eggs to make hollandaise. The pasteurization process uses very high heat, so any bacteria present will be killed off.

It's a delicate sauce, made thick by the emulsion between the egg yolks and butter. In appearance, hollandaise is pale yellow, smooth, and creamy. It's commonly served as a finishing sauce for eggs Benedict, poached fish, and asparagus.