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Eggs Royale.

  • Writer: Panayiotis Christoforou
    Panayiotis Christoforou
  • Dec 6, 2020
  • 1 min read


Ingredients:


  • 4 eggs

  • 2 tbsp white wine vinegar

  • 2 English muffins, halved

  • a little butter, for spreading

  • 8 slices smoked salmon

  • chopped chives, to serve

For the hollandaise sauce

  • 2 tsp lemon juice

  • 2 tsp white wine vinegar

  • 3 egg yolks

  • 125g unsalted butter, diced


Directions:


  1. First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.

  2. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.

  3. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.



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