Eggs Royale Recipe

Prepare water

In a wide, shallow saucepan or deep skillet, bring 4 cups of water and 1 tsp salt to a gentle simmer over medium heat. The surface should show small bubbles but not a rolling boil.

Add vinegar

Stir in 2 tbs white vinegar — this helps the egg whites coagulate quickly.

Create whirlpool

Using a spoon, stir the water to create a mild whirlpool in the center of the pot. This helps the egg white wrap around the yolk.

Crack eggs

Crack one egg into a small cup or ramekin. Gently slide the egg into the center of the whirlpool. Repeat with remaining eggs, adding them one at a time and spacing them slightly apart so they don’t touch.

Cook eggs

Poach the eggs for 3 to 4 minutes for runny yolks or 4 to 5 minutes for slightly firmer yolks. Avoid vigorous boiling which will break the eggs apart.

Remove and drain

Use a slotted spoon to lift each egg from the water. Place eggs briefly on a paper towel to drain excess water. Keep warm while you finish other components.

Split the 2 English muffins and toast them until golden and crisp. Spread about 1 tbs unsalted butter on each half while still warm so it melts into the muffin.

Set up double boiler

Fill a small saucepan with an inch of water and bring to a bare simmer. Place a heatproof bowl (metal or glass) over the pan making sure the bowl bottom does not touch the water.

Whisk yolks

In the bowl, whisk 3 egg yolks vigorously with 1 tbs fresh lemon juice, 0.5 tsp Dijon mustard and 1 tsp hot water until the mixture is slightly thickened and pale.

Cook gently

Place the bowl over the simmering water and continue whisking constantly. Cook until the yolks feel warm and slightly thickened (do not scramble).

Incorporate butter

Very slowly begin to drizzle the 6 tbs melted hot butter into the yolks while whisking constantly so the sauce emulsifies. If the sauce becomes too thick, whisk in up to 1 tsp hot water to loosen.

Season

Remove from heat and season with 0.25 tsp salt, 0.125 tsp cayenne (optional) and additional lemon juice to taste (up to 1 tbs more). Keep warm in a thermos or over very low heat, whisking occasionally.

Divide the smoked salmon (about 120 g) between the two toasted muffin bottoms, folding slices for a light mound. Top each with two warm poached eggs.

Spoon generous portions of warm hollandaise over the eggs (about half the sauce per serving).

Scatter 1 tsp capers and 1 tsp fresh dill over each portion. Finish with a squeeze of lemon (use the half lemon) and a crack of freshly ground black pepper to taste.

Place the English muffin tops on the side if desired and serve immediately while eggs and sauce are warm. Provide extra lemon and black pepper at the table.