Eggs Royale Recipe
Make Eggs Royale Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggs
Smoked Salmon
Hollandaise Sauce
To Serve
Method
Prepare the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt 100g of unsalted butter over low heat until fully melted. Remove from heat and let cool slightly.
- 2
Whisk Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and slightly thickened.
- 3
Combine and Cook
Place the bowl over a pot of simmering water (double boiler method). Gradually add the melted butter to the egg yolk mixture while whisking constantly until the sauce thickens. Season with salt and a pinch of cayenne pepper to taste.
- 4
Keep Warm
Remove from heat and cover to keep warm while you prepare the rest of the dish.
Poach the Eggs
- 5
Prepare Water
Fill a saucepan with water, add 1 tablespoon of vinegar and 1 teaspoon of salt, and bring to a gentle simmer.
- 6
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for soft yolks or longer if desired.
- 7
Remove and Drain
Using a slotted spoon, carefully remove the poached eggs from the water and let them drain on paper towels.
Assemble the Dish
- 8
Toast the Muffins
Split and toast the English muffins until golden brown.
- 9
Layer Ingredients
On each toasted muffin half, place a slice of smoked salmon, followed by a poached egg.
- 10
Add Hollandaise Sauce
Drizzle the warm hollandaise sauce generously over the poached eggs.
- 11
Garnish and Serve
Sprinkle with chopped fresh chives and a pinch of black pepper. Serve immediately.