Eggs Royale Recipe

Toast and prepare muffins

Split the English muffins and toast them until golden and crisp (about 3–4 minutes in a toaster or 4–5 minutes under a broiler). Spread about 1/2 tablespoon unsalted butter on each toasted half while still warm.

Arrange smoked salmon

Divide the oak-smoked salmon slices evenly between the four toasted muffin halves (roughly 30 g per half). Lightly season with a pinch of freshly ground black pepper and sprinkle the chopped dill over the salmon. Keep warm while you poach the eggs and make the hollandaise.

Heat poaching water

In a wide shallow saucepan, bring 1.5 liters of water to a gentle simmer (small bubbles, not a rolling boil). Add 1 teaspoon coarse salt and 1 tablespoon white vinegar if using. Reduce heat to maintain only a few small bubbles.

Poach eggs

Crack each egg into a small ramekin or cup. Stir the simmering water to create a gentle whirlpool and slide one egg at a time into the center — this helps the white wrap the yolk. Poach eggs 3 to 3 1/2 minutes for soft runny yolks. For 4 eggs, you may need to poach in two batches (2 eggs at a time) depending on pan size. Use a slotted spoon to lift eggs and gently blot on paper towel to remove excess water.

Keep warm

If needed, keep finished eggs warm by placing them on a plate in a low oven (about 90–100°C / 200°F) for up to 10 minutes, or return briefly to simmering water for 20–30 seconds before serving.

Set up a double boiler

Place a heatproof bowl over a saucepan of gently simmering water (bowl should not touch the water). Make sure steam can circulate.

Whisk yolks

In the bowl, combine 3 egg yolks with 1 teaspoon cold water. Whisk continuously until the mixture thickens slightly and becomes pale (2–3 minutes). Keep whisking to avoid scrambling.

Emulsify with butter

Slowly drizzle the warm melted butter into the yolk mixture in a thin, steady stream while whisking constantly. Continue until sauce is thick, glossy, and smooth. If the sauce becomes too thick, whisk in a few drops of warm water to loosen. If it looks like it might split, remove from heat and whisk vigorously or add a teaspoon of warm water.

Finish and season

Remove the bowl from the heat. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon sea salt, and a pinch of cayenne (or a few drops of hot sauce). Taste and adjust seasoning or lemon to preference. Keep the hollandaise warm over very low heat or in a thermos; do not reheat or boil or it will split.

Place two toasted muffin halves topped with smoked salmon on each plate.

Using a slotted spoon, gently place one warm poached egg on top of each salmon-topped muffin half.

Spoon about 2–3 tablespoons of warm hollandaise over each poached egg, letting it cascade down the sides.

Finish with a light sprinkle of chopped chives, an extra crack of black pepper if desired, and serve with a lemon wedge on the side for optional brightening.