Eggs Royale
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Eggs Royale - one of my favourite breakfasts.
A luxurious blend of hollandaise sauce, smoked salmon and soft poached eggs.
It can be a bit of a fiddle putting it all together, but it's worth it and if you follow my method for making poached eggs, you will not panic at all!
I also include a simple method for making Hollandaise sauce in the blender.
I like to serve my sauce separately in a jug so people can have as much or as little as they like.
A dish like this can seem a bit of an overwhelm at first, but if you have everything ready and work through the steps, you will be able to produce this amazing, tasty dish.
Eggs Royale is a fabulous meal for a brunch or lunch with friends.
Practice will make perfect - there are three very simple procedures, but the timing of them is key. Poaching eggs, making hollandaise sauce and toasting the muffins - you can do all three of those!
You will need for each serving:-
- 1 English Muffin
- 2 poached eggs
- 1 slice of smoked salmon or more
Hollandaise Sauce
- 4 egg yolks
- 2 tbspns white wine vinegar
- 2 tbspns water
- 2/3 Cup, 6 oz (150g) melted butter
- salt and pepper
This will make enough sauce for four to six servings.
First of all prepare your poached eggs - if you panic over this, then try my instructions to make the perfect poached eggs. Get them to the stage of putting them into cold water and that way, you will be ready to assemble the dish quickly.
Then make the hollandaise sauce.
Melt the butter in a pan or a dish in the microwave. It needs to be warm, but not sizzling hot.
Put the egg yolks, vinegar, water and a few twists of pepper into a blender or processor. Blend until it is thick and frothy.
Keep the blender running and add the warm melted butter in a thin stream - make sure it's not too hot or it will scramble the egg rather than use the egg as a thickener.
It should have a slightly sharp taste. The sauce is traditionally served just warm, so in the two or three minutes that it takes to finish off the eggs, it will stay at serving temperature. If it does go too cold - put it in a bowl over a pan of boiling water and stir it to reheat. Do not reheat it more than once to be on the safe side.
Split and toast your muffins.
Whilst you are doing this, bring your egg water back up to a boil in preparation for finishing the eggs. Once the water is boiled, simply slip the eggs back into the pan for another minute to bring them back up to temperature.
Put the smoked salmon onto the toasted muffin halves, put an egg on top of each one and then spoon the sauce over or put it in a jug and allow people to serve themselves to as much as the like.
You will have a meal fit for a king!
Cooks Tips
If your blender doesn't have a hole in the lid where you can pour stuff in, then add a tablespoon of butter at a time, blend then add some more.
If the sauce begins to split, then add a teaspoon of cold water and whisk it vigorously - that should bring the sauce back together again. Always add the butter slowly to keep that lovely smooth consistency.
If you don't have a blender, you can use an ordinary balloon whisk, it will have the same effect but you'll get more exercise :-)
You can keep the sauce warm for a little while by putting it in a bowl over a pan of simmering water - like a bain marie style arrangement. Bear in mind, that the egg in the sauce will be just cooked, and treat it with the same caution you would any food that is likely to spoil by being kept warm for a long time. No more than 10 minutes I think to be on the safe side.
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Cook's Notes Eggs Royale was developed from the famous Eggs Benedict, which is ham or cooked bacon instead of the smoked salmon. There are various stories as to who developed it, different people called 'Benedict' and different hotels or restaurants. The general consencus is that it started in America some time in the 1800s - there's an interesting article here from the Old European Restaurant about the history of Eggs Benedict. For a vegetarian option, you could substitute sliced avocado or cooked wilted spinach (Eggs Florentine). Other options are crab meat (Eggs Neptune) or pork patties on a biscuit. |
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Eggs Royale
By Liz Alderson
A very special breakfast or brunch, Eggs Royale - smoked salmon, poached eggs on a toasted English Muffin with a superb Hollandaise Sauce - there's an easy blender method to help you do it quickly.
Prep Time: 10 minutes
Cook time: 10 minutes
Yield: 2
Main Ingredient: smoked salmon, eggs