What Are Eggs Royale And What Is The Primary Ingredient?
"The Incredible, Edible Egg" is a marketing slogan that many Americans will remember, as it was used in ads and commercials for the American Egg Board for decades after its 1977 debut. The short, catchy phrase truly describes the versatility of the tiny, ovoid ingredient. Eggs are amazingly versatile, being the key ingredient in everything from omelets to pasta carbonara to meringue pie. Eggs Royale just is one of the thousands of ways to prepare the pantry staple, and, like Eggs Sardou and Eggs Cochon, it is a spinoff of Eggs Benedict.
Both Eggs Benedict and Eggs Royale feature a toasted English muffin, poached eggs, and hollandaise sauce, but the familiar Canadian bacon in Eggs "Benny" is replaced in Eggs Royale with a different kind of protein — one that tastes nothing like ham. It, too, is considered a brunch item, although many Americans may not be familiar with it as it is primarily found in the U.K., Canada, and New Zealand. Still, if you do happen to spot it on your next Sunday brunch outing and (hint) if you're a fan of seafood, it's definitely worth a try.
A single ingredient swap makes Eggs Royale
Whether you make the standard Eggs Benedict all the time or never have, there's no need to be intimidated by the cooking process for this variation. Simply gather and toast your English muffins, poach your eggs, and whip together your hollandaise sauce. But, for Eggs Royale, replace the seared ham with slices of smoked salmon.
It can be a thin slice or multiple pieces for a stronger flavor, but the eggs taste great with salmon, as does the rich, slightly tangy sauce. Eggs Royale can be garnished with salmon roe for a fishy finish and chopped chives or any other preferred herbs for a fresh zing. You could also add some citrus zest to the hollandaise or grate some on top before serving. If you're serving several people, you could offer guests the option of having Eggs Benedict or Eggs Royale since substituting salmon for ham is so simple. Glasses of sparkling wine, Bloody Marys, and some fresh fruit would complete the brunch experience.
Can't find it? Just read between the lines
Often, when a menu lists Eggs Benedict, it notes different variations the kitchen is willing to do, such as the addition/substitution of avocado, bacon, crab cakes, or smoked salmon. If you order the dish with smoked salmon, you've got Eggs Royale.
As noted before, you'll probably see it referred to as "Royale" in certain countries with, perhaps, some minor tweaks. But Eggs Royale isn't the only moniker for the fishy brunch dish. According to Eat This Town, Chef Rachel Hargrove of Bravo's "Below Deck" refers to the dish as Eggs Halifax, something she's called it "since being in Nova Scotia." The outlet also notes that, depending on where you are, the dish is also known as Eggs Atlantic, Eggs Hemingway, Eggs Benjamin, and Eggs Victoria.
If making it on your own, the only ingredient you might have to hit a specialty market for is the smoked salmon, though these days, it's pretty common as well. While the eggs and sauce are too rich to substitute, if you want something other than English muffins, consider something with a bit more depth like a corn rye, sourdough, or brioche. And if you do, you might as well give it a new name, too. What's one more added to the list?