Eggs Royale Recipe

Inspired by Talula's Garden

Time40m

Serves2

smoked salmon benedict, poached eggs, lemon-dill hollandaise, our english muffin, crispy potatoes, greens

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Ingredients

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Ingredients for Eggs Royale

2 pieces English muffins

3 1/2 oz (100 grams) Smoked salmon

4 pieces Eggs

2 tbs ReaLemon lemon juice

1 tsp Dijon mustard

5.29 oz (150 grams) Butter

2 tbs Fresh dill, chopped

1 tsp Celtic sea salt

to taste black pepper

2 cups Potatoes, diced

2 tbs olive oil

2 cups Mixed greens

Method

Directions for Eggs Royale

Prepare the Potatoes

Heat olive oil in a skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook until crispy and golden brown, about 15-20 minutes. Stir occasionally.

Make the Hollandaise Sauce

In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard. Place the bowl over a pot of simmering water (double boiler) and whisk continuously. Slowly add melted butter while whisking until the sauce thickens. Stir in chopped dill and season with salt and pepper to taste.

Poach the Eggs

Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

Toast the English Muffins

Split the English muffins and toast them until golden brown.

Assemble the Dish

On each toasted muffin half, layer smoked salmon, followed by a poached egg, and drizzle with the lemon-dill hollandaise sauce. Serve with crispy potatoes and mixed greens on the side.