Eggs Royale with Hollandaise Sauce

By Saturday, October 25, 2014

My household is big on breakfast. One of our favourites is Eggs Royale, a really delicious twist on Eggs Benedict, where instead of ham, you sub in smoked salmon - sounds pretty good right! This isn't an everyday breakfast, but is a very satisfying treat every once in a while! The Hollandaise sauce indulgently coats the eggs, adding richness and helping to break up the flavours of the salmon. I personally like a Hollandaise to have a nice acidic kick, but if you don't, just add one tablespoon of lemon juice instead of two. Once you master the Hollandaise, this becomes an incredibly easy dish to put together and I can guarantee it will gain you some pretty happy friends or family members!




Serves 2

You will need:

2 English muffins
4 slices smoked salmon
4 eggs + 2 egg yolks
125g butter, chilled and diced
2 tbsp water
2 tbsp lemon juice
1 tsp white wine vinegar
parsley, finely chopped (optional)
salt 
pepper


Begin by making the Hollandaise sauce. Add the egg yolks, water and white wine vinegar to a saucepan. Whisk together then place on a low heat. Slowly whisk in the butter, one piece at a time. It is really important to have the heat extremely low - you should be able to happily hold the side of the saucepan whilst whisking the sauce together! Once you have added all of the butter, the sauce should have thickened and got a really nice shine. Then, add in the lemon juice and pour into a pyrex jug. Fill the saucepan the Hollandaise was cooked in with warm water and place on a low heat. Gently place the pyrex jug into the water and leave to keep warm until you are ready to serve. 

Then, bring a large saucepan of water to the boil with a generous pinch of salt. Add a tablespoon of white wine vinegar to the water and break the four eggs into individual cups. Use a slotted spoon to vigorously stir the boiling water, creating a mini whirlpool. Add in the eggs one by one. Poach for two minutes.

Whilst the eggs are cooking, slice the English muffins and place in the toaster. Once toasted, butter and generously season with salt and pepper. Add a layer of smoked salmon to each muffin and place on your serving plates. 

Remove the poached eggs one by one and place on a plate that has a piece of kitchen paper on it, which will help to absorb up some of the poaching water. Leave for 30 seconds on the paper, then place on top of the salmon. Coat the eggs with a tablespoon or so of Hollandaise and garnish with Parsley. Serve and enjoy!







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