Eggs Royale Recipe

Prep water

Fill a wide shallow saucepan with about 2 liters of water. Add 1 tps salt and 1 tbs white wine vinegar. Bring to a gentle simmer (not a rolling boil) so the surface shows small bubbles.

Crack eggs

Crack each large egg into a small ramekin or cup (one per egg) to make sliding into the water easier and to check for shells.

Create whirlpool (optional)

Using a spoon, stir the simmering water to create a gentle vortex. This helps the egg white wrap the yolk for a neat poach, especially if poaching one egg per batch.

Poach eggs

Slide eggs gently from ramekins into the simmering water (2 at a time comfortably). Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly set yolk. Use a slotted spoon to lift and transfer eggs to a bowl of warm water to rest briefly while finishing other components.

Melt butter

Gently melt the unsalted butter in a small saucepan until fully liquid and the milk solids separate slightly. Keep warm but not boiling.

Set up double boiler

Place a heatproof bowl over (not touching) a saucepan of barely simmering water to form a double boiler. The steam should warm the bowl gently.

Whisk yolks

Put the 3 egg yolks into the warm bowl with 1 tsp hot water and whisk continuously until the yolks become pale and slightly thickened (about 1–2 minutes).

Emulsify with butter

Slowly drizzle the warm melted butter into the yolks while whisking constantly to create a smooth emulsion. If the sauce becomes too thick, add a teaspoon of warm water to loosen. Continue until all butter is incorporated and sauce is glossy.

Finish and season

Remove from heat. Whisk in 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp salt and a pinch of white pepper or cayenne. Taste and adjust lemon or salt. Keep the hollandaise warm (not hot) until serving; place the bowl over warm water or in a thermos.

Toast bread

Lightly butter (optional) and toast 4 slices of sourdough until golden and crisp. Keep warm.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash coarsely with a fork. Season with a pinch of salt, a grind of black pepper and 1 tsp lemon juice or a little olive oil to taste.

Plate beetroot hummus and olive crumble

Spread about 25 g (approx. 1 heaped tbs) of beetroot hummus onto each toasted bread slice. Sprinkle a small spoonful of olive crumble over or alongside the hummus to add texture.

Add avocado and salmon

Divide the mashed avocado evenly across the 4 slices on top of the hummus. Arrange smoked salmon slices (about 30 g per slice) over the avocado on each piece of toast.

Place poached eggs

Using a slotted spoon, gently transfer one poached egg onto each assembled toast, positioning it on top of the salmon.

Sauce and finish

Spoon 2–3 tbs of warm hollandaise over each poached egg (adjust to preference). Scatter microgreens or chopped chives, a few capers if using, and a light dusting of black pepper and sea salt flakes. Drizzle a little extra virgin olive oil and serve with a lemon wedge on the side.