Gluten-Free Eggs Royale

Elevate your brunch game with this luxurious Gluten-Free Eggs Royale, a stunning twist on the classic dish that’s perfect for those avoiding gluten. This recipe features golden-brown gluten-free English muffins as the base, layered with velvety smoked salmon, perfectly poached eggs, and a rich, silky homemade Hollandaise sauce infused with a hint of lemon and cayenne for depth of flavor. Garnished with fresh chives, this dish is as elegant as it is satisfying, ready to impress in just 30 minutes. Whether you're hosting a special gathering or indulging in a weekend treat, this gluten-free delight delivers a restaurant-worthy experience right at home. Keywords: gluten-free Eggs Royale, gluten-free breakfast recipe, smoked salmon egg recipe, Hollandaise sauce recipe.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 halves gluten-free English muffins
• 4 pieces large eggs
• 200 grams smoked salmon
• 2 tablespoons white vinegar
• 125 grams unsalted butter
• 3 pieces egg yolks
• 1 tablespoon lemon juice
• 1 pinch salt
• 1 pinch cayenne pepper
• 1 tablespoon chopped fresh chives

Directions

Step 1

Begin by preparing the Hollandaise sauce. Melt the unsalted butter gently in a saucepan or in the microwave. Keep warm.

Step 2

In a heatproof bowl, whisk together the egg yolks and lemon juice until they become thick and pale.

Step 3

Place the bowl over a small saucepan with simmering water (ensure the water does not touch the bowl). Whisk continuously until the mixture is warm to the touch.

Step 4

Gradually add the melted butter to the egg yolk mixture, whisking constantly. Continue until all the butter is incorporated and the sauce is thickened.

Step 5

Season the Hollandaise sauce with salt and cayenne pepper to taste. Remove from heat and keep warm.

Step 6

Toast the gluten-free English muffin halves until golden brown.

Step 7

In a medium saucepan, fill with water about 2/3 full and add white vinegar. Bring it to a gentle simmer.

Step 8

Crack the eggs one at a time into a small bowl and then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

Step 9

Remove the poached eggs with a slotted spoon and drain them on a paper towel.

Step 10

To assemble, place two toasted gluten-free English muffin halves on each plate. Layer each with smoked salmon slices.

Step 11

Top the salmon with a poached egg on each muffin half.

Step 12

Drizzle the warm Hollandaise sauce generously over the eggs.

Step 13

Finish with a sprinkle of freshly chopped chives for garnish.

Nutrition Facts

Serving size	743 grams (743.0g)

Amount per serving	% Daily Value*
Calories	1900

Total Fat 155.40g	199%
Saturated Fat 76.20g	381%
Polyunsaturated Fat 2.00g
Cholesterol 1620mg	540%
Sodium 2307mg	100%
Total Carbohydrate 67.10g	24%
Dietary Fiber 4.20g	15%
Total Sugars 4.70g
Protein 77.70g	155%

Vitamin D 1583IU	7915%
Calcium 335mg	26%
Iron 9mg	51%
Potassium 857mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.7%

Protein: 15.7%

Carbs: 13.6%