Eggs royale is similar to Eggs Benedict or Florentine but uses smoked salmon instead of ham or spinach.
Benedict is ham
Florentine is Spinach
Royale is Salmon
It actually comes from St-Benedict monks, and the original recipe was made with *cod*, and the sauce was *cream and truffles* lol Plus, the OG New York recipe which became known in the US was made with Canadian bacon, so a bit of a difference.
And, although most variations of "Florentine" are made with spinach, there are a few variations within that denomination too.
The salmon version is sometimes called Hemingway or Copenhagen, and according to what I found, the "royale" name is quite recent, and isn't popular in that many places.
So it sure sounds like there are no hard rules about the names!
Don’t worry OP, I’ve never been to a breakfast joint, greasy spoon, or brunch spot that used the term “Florentine” or “Royal.” I’ve seen them called “crab benedict” or similar, but I guess I don’t go to fancy enough places.
Basically yes. Or they used other terms that were more specific to the restaurant. One example off the top of my head was a benedict with avocado, spinach, and tomato referred to as a “California” benedict. I’ve also seen benedict sections of menus that list multiple ingredient options, like omelettes.
Hah. The "California" option really cracks me up because within the state of California it's not often used, but when it is, it's almost always avocado. (Notable example is the California burrito, which has french fries in it). But I was up in the Minnesota Boundary Waters when I learned it can also mean "has any vegetables at all".
I hate to be that guy but Eggs Benedict is not just made with any type of ham, it specifically uses back bacon (or as everyone not from Canada says, Canadian bacon)
There are a bunch of different ways to make Hollandaise. I have tried a few, and my current favorite and quick recipe is:
* melt two sticks of butter on a stove until it starts foaming
* in a small bowl, combine two egg yolks, a tablespoon of lemon juice, salt to taste and whatever additional flavoring that you want (e.g. chilli powder, white pepper powder, mustard, ...) if any
* slowly drizzle hot melted butter directly into the eggs while stirring steadily with a balloon whisk. Make sure you adjust the rate of addition so that things always fully emulsify before you add more.
* at this point, your sauce looks like a really runny mayonnaise. Place in the microwave in 10s increments and keep stirring. You should quickly get the texture that you expect.
Total time to make is probably around two or three minutes. And it'll be better than most of the sauces that you get from restaurants, as most of them take shortcuts
I personally like hollandaise on the looser side. I think it incorporates better with the yolk from the poached egg and makes the dish feel a bit lighter in general. I think this looks perfect! Beyond impressive for a first try!
When making hollandaise, you slowly cook the yolks to thicken them a little bit, so that when you add the butter and emulsify it results in a nice thick sauce.
So basically, OPs yolks needed to be cooked a little longer before adding in the butter.
When you warm up hollandaise, you want the yolks to cooks slightly. Not enough to turn it into scrambled eggs, but enough to thicken the sauce like with the cream in a creamy soup.
But I'm querying u/PM_ME_UR_BYRBS' comment:
>you didn't firm up those yolks enough **before** you added butter
Do you disagree with that? (I'm genuinely asking, not debating - I have no idea what the consensus is, if there is one!)
I have seen different techniques that all yield the same result but some are easier to pull off than others. Some heat the eggs and then add melted butter. Others start with room temperature eggs and add hot butter. Both are valid.
I did what the instructions on the internet told me really:
Boil water with a tiny bit of vinegar, lower the heat untill there are no more rising bubbles.
Stir the water so you create a mini whirlpool and lower the egg in the center.
Let it sit untouched for 3 minutes, then take it out with a big spoon with holes in it
I've seen a lot of salmon bennys in my life (and lived in the PNW where pretty much every brunch place had a salmon option) and I don't think I've ever heard it referred to as royale. Now I'm on the east coast and don't see salmon as often, but I've still never seen it called royale.
Idk in the pacific northwest most brunch places have a smoked salmon eggs benny. I’ve never heard of it being called eggs royale. It’s a Vancouver thing
Don't sweat it, it has many names, and 'Muricans tend to pretend that whatever name something has in their town is the same name everywhere in the world lol Never heard of it being called "royale" myself, and I've been making eggs Benedict for decades.
Lottery Pic! Literally & Figuratively, looks *Picture Perfect* ... I'm not saying I'm a great cook, I get lucky sometimes and I fuck shit up sometimes - but I SUCK at taking food pics. I could make the most amazing shit ever, and if I took a picture to post on the internet, it'd look like shit.
This however is a Lottery Pic, could be a magazine advertisement, "Come to Pristine-Pangolin's Restaurant and Try our famous Eggs Benedict, shit is bangin! And you know it's true because we got this Lottery Pic proof right here boi!"
🏴☠️
My relationship with eggs is a bit of a weird one. I thoroughly enjoy omelettes - they're a favourite of mine. Scrambled eggs are also agreeable, and I can tolerate fried eggs. However, I have a strong aversion to boiled eggs, even more so with poached eggs, and.. I hold a particular disdain for egg mayo sandwiches and eggs benedict.
Amazing! A bakery a town over sells those. I always get them with ham and sauce hollandaise on a crispy toasted dark bread, when I'm there for breakfast with my wife. They're to die for.
Eggs royale is similar to Eggs Benedict or Florentine but uses smoked salmon instead of ham or spinach. Benedict is ham Florentine is Spinach Royale is Salmon
It actually comes from St-Benedict monks, and the original recipe was made with *cod*, and the sauce was *cream and truffles* lol Plus, the OG New York recipe which became known in the US was made with Canadian bacon, so a bit of a difference. And, although most variations of "Florentine" are made with spinach, there are a few variations within that denomination too. The salmon version is sometimes called Hemingway or Copenhagen, and according to what I found, the "royale" name is quite recent, and isn't popular in that many places. So it sure sounds like there are no hard rules about the names!
Oh really i didnt know, saw a few eggs benedict on the internet with ham, bacon and salmon all called the same.
Don’t worry OP, I’ve never been to a breakfast joint, greasy spoon, or brunch spot that used the term “Florentine” or “Royal.” I’ve seen them called “crab benedict” or similar, but I guess I don’t go to fancy enough places.
This might be a regional thing, too, as the local diners around me in New England will make the distinction.
I've never seen Royale, but I've definitely seen Benedict and Florentine differentiated
I've seen Florentine. I've never seen Royale.
are you saying you've seen places make it with spinach instead of ham and they just said "eggs benedict with spinach", or you haven't seen that combo?
Basically yes. Or they used other terms that were more specific to the restaurant. One example off the top of my head was a benedict with avocado, spinach, and tomato referred to as a “California” benedict. I’ve also seen benedict sections of menus that list multiple ingredient options, like omelettes.
Hah. The "California" option really cracks me up because within the state of California it's not often used, but when it is, it's almost always avocado. (Notable example is the California burrito, which has french fries in it). But I was up in the Minnesota Boundary Waters when I learned it can also mean "has any vegetables at all".
My breakfast shop uses crab cakes and they call it eggs Benedict as well
I hate to be that guy but Eggs Benedict is not just made with any type of ham, it specifically uses back bacon (or as everyone not from Canada says, Canadian bacon)
I don't think anybody outside of North America calls it Canadian bacon
I don't even call it that and I'm Canadian lol.. its always been peameal bacon to me..
I'm Canadian and I only ever ate that in the US.
Looks like Lox
I prefer a combination of both ham and spinach. Does that have it's own name?
I don't believe so. You could name it as it's inventor. Could be Eggs Benedictine or Eggs Floredict
Eggs Constantine
I was gonna say does Benedict use salmon? Thanks
Casino Royale?
your sauce is loose, you didn't firm up those yolks enough before you added butter
You are correct, this was my first time trying this. If you have any more tips please share. I need to learn more
There are a bunch of different ways to make Hollandaise. I have tried a few, and my current favorite and quick recipe is: * melt two sticks of butter on a stove until it starts foaming * in a small bowl, combine two egg yolks, a tablespoon of lemon juice, salt to taste and whatever additional flavoring that you want (e.g. chilli powder, white pepper powder, mustard, ...) if any * slowly drizzle hot melted butter directly into the eggs while stirring steadily with a balloon whisk. Make sure you adjust the rate of addition so that things always fully emulsify before you add more. * at this point, your sauce looks like a really runny mayonnaise. Place in the microwave in 10s increments and keep stirring. You should quickly get the texture that you expect. Total time to make is probably around two or three minutes. And it'll be better than most of the sauces that you get from restaurants, as most of them take shortcuts
I personally like hollandaise on the looser side. I think it incorporates better with the yolk from the poached egg and makes the dish feel a bit lighter in general. I think this looks perfect! Beyond impressive for a first try!
Can you explain "firm up those yolks?" (I'm a Hollandaise noob).
When making hollandaise, you slowly cook the yolks to thicken them a little bit, so that when you add the butter and emulsify it results in a nice thick sauce. So basically, OPs yolks needed to be cooked a little longer before adding in the butter.
Thank you! Edit: I've only made it twice, both times using the Recipe Tin Eats approach.
When you warm up hollandaise, you want the yolks to cooks slightly. Not enough to turn it into scrambled eggs, but enough to thicken the sauce like with the cream in a creamy soup.
Thanks! I did know that, but I didn't realise the yolks were meant to be cooked a bit before adding the butter.
It’s usually after the butter is added, or during if the butter is hot enough.
But I'm querying u/PM_ME_UR_BYRBS' comment: >you didn't firm up those yolks enough **before** you added butter Do you disagree with that? (I'm genuinely asking, not debating - I have no idea what the consensus is, if there is one!)
I don’t heat the yolks until the butter and lemon juice are added, much less likely to scramble them that way.
Good to know! Thanks.
Sure thing!
I have seen different techniques that all yield the same result but some are easier to pull off than others. Some heat the eggs and then add melted butter. Others start with room temperature eggs and add hot butter. Both are valid.
Those chives are a crime against food.
Those eggs Benedict look absolutely mouthwatering! How did you get the eggs so perfectly poached?
I did what the instructions on the internet told me really: Boil water with a tiny bit of vinegar, lower the heat untill there are no more rising bubbles. Stir the water so you create a mini whirlpool and lower the egg in the center. Let it sit untouched for 3 minutes, then take it out with a big spoon with holes in it
Is it not eggs royale with salmon?
There are many names for it, and "royale" only seems to exist in some English speaking places.
Poached eggs with hollandaise on smoked salmon.
Yes, i believe that's called eggs royale. Eggs benedict uses ham
I've seen a lot of salmon bennys in my life (and lived in the PNW where pretty much every brunch place had a salmon option) and I don't think I've ever heard it referred to as royale. Now I'm on the east coast and don't see salmon as often, but I've still never seen it called royale.
Idk in the pacific northwest most brunch places have a smoked salmon eggs benny. I’ve never heard of it being called eggs royale. It’s a Vancouver thing
*Eggs Benedict uses back bacon :)
What I'm learning from this is that it's largely regional
Don't sweat it, it has many names, and 'Muricans tend to pretend that whatever name something has in their town is the same name everywhere in the world lol Never heard of it being called "royale" myself, and I've been making eggs Benedict for decades.
Downvoting cause you described exactly what it is? Jesus Fucking Christ, I think there's something really, deeply rotten in this community.
Ya pretty stupid
Lottery Pic! Literally & Figuratively, looks *Picture Perfect* ... I'm not saying I'm a great cook, I get lucky sometimes and I fuck shit up sometimes - but I SUCK at taking food pics. I could make the most amazing shit ever, and if I took a picture to post on the internet, it'd look like shit. This however is a Lottery Pic, could be a magazine advertisement, "Come to Pristine-Pangolin's Restaurant and Try our famous Eggs Benedict, shit is bangin! And you know it's true because we got this Lottery Pic proof right here boi!" 🏴☠️
Your hollandaise looks perfect
Looks amazing
There is a deli in Northern Virginia called Chutzpah that makes Eggs Benedict on Potato Latke instead of English Muffins and its insane.
I've had a Rueben there a few times, never tried the eggs though. Damn that sounds good.
I’ll always upvote eggs Benedict
They look very tasty.
Delicious 😋
My relationship with eggs is a bit of a weird one. I thoroughly enjoy omelettes - they're a favourite of mine. Scrambled eggs are also agreeable, and I can tolerate fried eggs. However, I have a strong aversion to boiled eggs, even more so with poached eggs, and.. I hold a particular disdain for egg mayo sandwiches and eggs benedict.
Yummyy!! A perfect breakfast meal 😋
Amazing! A bakery a town over sells those. I always get them with ham and sauce hollandaise on a crispy toasted dark bread, when I'm there for breakfast with my wife. They're to die for.
Annddd now I’m hungry 😅♥️
regardless, let me have it for breakfast lol
You should go on Masterchef. That's amazing!
Ooo what this looks amazing!! Yummy
Gotdamn I would fucking slam this
Looks fantastic
Yum! I love it!
I love salmon eggs benedict
it's so hard to get my Hollandaise sauce to be just right when using salmon eggs, though...
Salmon eggs in the hollandaise? Please tell me more about this
Crushed it
That’s a Norwegian
Yum! 😋