Smoked Salmon Eggs Benedict | Eggs Royale

Last Updated on March 19, 2024

Poaching eggs doesn’t seem so scary when it’s part of a 15-minute recipe. If you still need some convincing, here are some tips to help you achieve perfectly poached eggs every time.


Use Fresh Eggs

Fresh eggs hold their shape better during the poaching process, resulting in neater and more compact poached eggs. Older eggs tend to spread out more in the water, resulting in wispy, uneven shapes. Additionally, fresh eggs have firmer whites that hold together better, making them easier to work with when poaching.


Add Vinegar to the Water

Adding a small amount of white vinegar to the poaching water helps the egg whites coagulate more quickly, resulting in a tighter and neater shape. The acidity in the vinegar helps the proteins in the egg whites coalesce faster, preventing them from spreading out too much in the water. Aim for about 1-2 teaspoons of vinegar per cup of water.


Create a Whirlpool

Before adding the egg to the water, use a spoon to create a gentle whirlpool in the simmering water. This swirling motion helps the egg whites wrap around the yolk more evenly, resulting in a neater and more compact shape. It also helps prevent the egg from sticking to the bottom of the pot. Gently slide the egg into the center of the whirlpool, and let it cook undisturbed until done.

By following these tips, you can consistently achieve perfectly poached eggs with firm whites, runny yolks, and tidy shapes, ideal for serving on toast, salads, or as part of delicious dishes like eggs benedict.

Smoked Salmon Eggs Benedict | Eggs Royale

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Protein: Fish / Seafood, salmon
Cut: Salmon, smoked sockeye salmon
Course: Brunch
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 1


  • 1 English muffin split and toasted
  • 3-4 pieces of ButcherBox Cold Smoked Salmon
  • 1 large egg
  • 1 tsp white vinegar
  • 1 tbsp unsalted butter melted
  • 1 tsp lemon juice
  • salt and pepper to taste
  • fresh chives or parsley for garnish (optional)


  • In a blender, combine 1 egg yolk, 1 tablespoon melted unsalted butter, and 1 teaspoon lemon juice. Add a pinch of salt and pepper. Blend on high speed until smooth and creamy. Adjust seasoning if needed. Set aside.
  • Bring a small pot of water to a gentle simmer. Add 1 teaspoon of white vinegar to the water. Crack the egg into a small bowl. Create a whirlpool in the simmering water using a spoon, then gently slide the egg into the center of the whirlpool. Cook for about 3-4 minutes for a soft yolk. Remove the poached egg with a slotted spoon and place it on a paper towel to drain excess water.
  • Place the toasted English muffin halves on a plate. Top one half with 3-4 pieces of ButcherBox Cold Smoked Salmon. Carefully place the poached egg on top of the smoked salmon.
  • Drizzle the blender hollandaise sauce generously over the poached egg and smoked salmon.
  • Garnish with chopped fresh chives or parsley, if desired, for a pop of color and flavor. Serve immediately.
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Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.