Ritz Breakfast Recipe

Warm and assemble croissants

Preheat oven to 160°C (320°F). Place the croissants on a baking sheet and warm for 5-7 minutes until lightly crisp and warmed through. Remove and set aside on a platter.

Portion butter and preserves: Place unsalted butter into a small ramekin to come to soft temperature. Spoon preserves into a separate small dish for spreading or individual serving.

Prepare fruit and yogurt: Arrange 1 cup of assorted sliced seasonal fruit in a small bowl. In a separate small serving dish, combine Greek yogurt with 1 tsp honey and sprinkle the toasted chopped mixed nuts on top.

Plate the platter: On a breakfast plate or tray, place the warmed croissants next to the butter and jam. Add the bowl of fruit and the yogurt pot. Garnish the fruit with a light drizzle of honey if desired.

Toast the English muffins: Split the English muffins and lightly butter each half with the 10 g butter. Toast under a grill or in a toaster until golden and set aside on a warm plate.

Poach the eggs

Fill a wide shallow pan with about 8 cm (3 inches) of water and bring to a gentle simmer. Add 1 tsp white wine vinegar to the water. Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water and slide one egg at a time into the center. Poach eggs for 3 minutes for runny yolks or 3.5-4 minutes for slightly firmer yolks. Remove with a slotted spoon and briefly drain on kitchen paper.

Assemble Eggs Royale: Place one toasted English muffin half on each serving plate. Top each half with approximately 20 g smoked salmon (divide 80 g across the four halves). Place a poached egg on top of the salmon. Spoon 1 tbsp hollandaise sauce over each egg to cover the yolk. Season with a pinch of salt and a light grind of black pepper. Finish with a scattering of finely chopped chives.

Serve immediately: Serve Eggs Royale hot alongside the croissant platter. Provide extra hollandaise at the table if desired.

Brew tea: Heat 250 ml hot water to near boiling (about 95°C/203°F). Pour over the tea bag or 1 tsp loose-leaf Earl Grey in an infuser and steep for 3-4 minutes. Add milk to taste if desired.

Prepare coffee: Brew a cup of fresh coffee (espresso or filter) and serve immediately. Offer sugar and milk on the side.

Final presentation: Place beverages with the breakfast platter and Eggs Royale. Provide cutlery, napkins, and any condiments (salt, pepper) at the table.