Eggs Royale
Toasted sourdough bread, crumpets or English muffins are a tasty alternative to toasting a sliced pan.
4 people
10 minutes
10 minutes
Ingredients
- 4 slices Bread
- 200 g Butter
- 2 - Egg Yolks
- 4 - Eggs
- 3 tbsp Lemon Juice
- 1 tsp Malt Vinegar
- 200 g Salmon
- 1 pinch Salt and Black Pepper
Method
- First, prepare the hollandaise sauce. Add the egg yolks and the lemon juice to a bowl and season.
- Place the bowl over a saucepan with simmering water and energetically whisk until the egg yolks become light and creamy in both colour and consistency. You need to be very careful at this stage because the line between creamy and scrambled in indeed very fine!
- Remove the bowl from the heat and very slowly in the clarified butter until the sauce as a coating consistency. If the sauce is a little thick for your liking whisk in a teaspoon of cold water to help loosen the sauce. Check the seasoning. Keep covered at room temperature until ready to use.
- Meanwhile, prepare the poached eggs. Fill a saucepan with water and add vinegar.
- Bring to a simmer, over medium-high heat until small bubbles rising from the base of pan.
- Using a whisk, stir the water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
- Slide eggs into the centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk without stirring. Do 2 or 3 egg at the time if desired.
- Using a slotted spoon, remove and drain on a plate lined with paper towels.
- For fancy serving touch, use a 6 cm pastry cutter to cut through each slices of bread and shape them into circles with no crust. Toast each slices until just warm and lightly coloured.
- Butter the toasted bread and place on serving plater or individual dishes.
- Top the toast with smoked salmon slices and add the poached egg and drizzle your hollandaise sauce.
