Eggs Royale with spinach

Eggs Royale is a brunch that feels luxurious, but it’s still nourishing.

Served on perfectly toasted buns, topped with silky poached eggs, delicate smoked salmon, spinach, and finished with a creamy hollandaise sauce (can be replaced with mayonnaise), this dish is the ultimate balance between indulgent and wholesome.

Nutritionally, it’s a powerhouse. Eggs provide high-quality protein, healthy fats, vitamin B12, choline (great for brain health), and vitamin D. Smoked salmon adds heart-loving omega-3 fatty acids, extra protein, and selenium. Spinach keeps things fresh and light while delivering fibre, iron, folate, and antioxidants that support overall health. All for minimal calories. The toasted buns bring satisfying carbs for steady energy, making this a well-rounded meal.

Yes, hollandaise sauce adds richness, but that creamy layer ties everything together and makes the dish feel truly special. Keep in mind that you can substitute it with mayonnaise. The result? A protein-packed, energising brunch that keeps you full for hours.

Elegant, satisfying, and absolutely worth every bite.

Ingredients: (for 2 portions)

• 4 eggs
• 120 g smoked salmon
• 100 g fresh spinach
• 2 soft sandwich buns
• Hollandaise sauce or mayonnaise
• Salt and pepper
• 15 g of butter
• A small splash of vinegar

Preparation:

Crack the eggs into a cup or small bowl. Bring a pot of water to a boil, then add a splash of vinegar. Stir the water gently and carefully slide the eggs in, one at a time. Let them cook until they rise to the surface and the whites are set, but the yolks remain soft. When done, remove the eggs from the water using a slotted spoon and place them on a plate lined with paper towels. The paper towels will help absorb any excess water.

Meanwhile, melt some butter in a pan. Add the spinach, season with salt and pepper, and sauté until wilted. Transfer it to a sieve to drain any excess liquid.

At the same time, toast the halved buns on a grill pan or in a skillet until golden and lightly crisp.

Assemble everything: on each toasted bun half, spread a generous spoonful of hollandaise sauce, covering the entire surface.

Divide the sautéed spinach evenly between the four halves, then add smoked salmon to taste. Place one poached egg on top of each, finish with another spoonful of sauce, and sprinkle with salt and freshly ground black pepper.

And just like that: ready to serve!

If you try the recipe, let me know how you liked it! ☺️

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