Benedicts Royal Recipe
Smoked salmon, poached eggs, tomato, pickled cream Cheese, “Campo” bread, Hollandaise sauce served with French Fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Benedicts Royal
Method
Instructions for Preparing Benedicts Royal
- 1
Prepare the French Fries
Cook the French fries according to package instructions or fry them until golden and crispy. Season with salt and set aside.
- 2
Make the Hollandaise Sauce
In a stainless steel bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Gradually add melted butter while whisking continuously until the sauce is smooth and creamy. Set aside.
- 3
Poach the Eggs
Fill a saucepan with water, add the white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the water. Poach for about 3-4 minutes or until the egg whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Dish
Toast the Campo bread slices. Spread the cream cheese on the toasted bread. Layer with slices of smoked salmon and tomato. Top each with a poached egg. Drizzle with hollandaise sauce and season with salt and pepper.
- 5
Serve
Serve the Benedicts Royal immediately with a side of crispy French fries.
