34min 4 ppl
Eggs Royale
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 5 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 24g
Carbs 26g
Fats 30g
About this dish
Toasted English muffins are stacked with ready-to-eat smoked salmon and delicately poached eggs, then draped in a silky lemon hollandaise — a pescatarian variation on the classic brunch dish.
Allergy Info
Dairy, Gluten, Eggs, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Lemon juice15 ml
- Fresh Dillchopped, to serve1 tbsp
Fish & Seafood
- Smoked salmonsliced200 g
Dairy & Eggs
- Eggsfor poaching, plus 3 yolks for the hollandaise8
- Unsalted buttermelted150 g
Dried Goods
- English muffinssplit4
Spices & Seasonings
- Saltto taste
Oils & Condiments
- White Wine Vinegarfor poaching15 ml
Utensils
- Saucepan
- Whisk
- Mixing bowl
- Slotted spoon
- Chopping board
- Sharp knife
Method
1
Set a heatproof bowl over a saucepan of gently simmering water and whisk the 3 egg yolks with the lemon juice until pale and thick.
Approx. 6 minutes
2
Gradually whisk in the melted butter, a little at a time, until the hollandaise is thick and glossy and reaches 71°C, then season with salt and keep warm off the heat.
Approx. 8 minutes
3
Toast the split English muffins until golden.
Approx. 4 minutes
4
Bring a saucepan of water to a gentle simmer, add the white wine vinegar, and poach the eggs in batches for 3 minutes each until the whites are fully set and the yolks are still soft.
Approx. 12 minutes
5
Top each muffin half with the smoked salmon, which is ready to eat and needs no further cooking, and a poached egg, then spoon over the hollandaise and scatter with chopped dill.
Approx. 6 minutes
