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Eggs RoyaleEggs Royale
Eggs Royale
Eggs Royale
Toasted sourdough bread, crumpets or English muffins are a tasty alternative to toasting a sliced pan.
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Recipe - SuperValu Online
Eggs Royale
Eggs Royale
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
4 slices Bread
200 g Butter
6 - Eggs (4 whole, 2 yolks)
3 tbsp Lemon Juice
1 tsp Malt Vinegar
200 g Salmon
1 pinch Salt and Black Pepper
Directions
  1. Prepare the hollandaise sauce:
    1. Add egg yolks and lemon juice to a bowl, and season.
    2. Place the bowl over a saucepan with simmering water. Whisk energetically until the egg yolks become light and creamy in color and consistency. Be cautious to avoid scrambling the eggs.
    3. Remove the bowl from the heat and slowly add clarified butter until the sauce reaches a coating consistency.
    4. If the sauce is too thick, whisk in a teaspoon of cold water to loosen it. Check the seasoning.
    5. Cover the sauce and keep it at room temperature until ready to use.
  2. Prepare the poached eggs:
    1. Fill a saucepan with water and add vinegar.
    2. Bring the water to a simmer over medium-high heat until small bubbles rise from the base of the pan.
    3. Using a whisk, stir the water in one direction to create a whirlpool.
    4. Gently slide the eggs into the center of the whirlpool as close to the water as possible.
    5. Cook for 2-3 minutes for a semi-soft yolk without stirring. Poach 2 or 3 eggs at a time if desired.
    6. Remove eggs with a slotted spoon and drain on a plate lined with paper towels.
  3. For a decorative touch:
    1. Use a 6 cm pastry cutter to cut each slice of bread into a circle, removing the crust.
    2. Toast each slice until just warm and lightly colored.
  4. Assemble:
    1. Butter the toasted bread and place on a serving platter or individual dishes.
    2. Top each toast with a slice of smoked salmon, then add a poached egg.
    3. Drizzle with hollandaise sauce and serve.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 slices Bread
Brennans Bakehouse Sourdough (400 g)
Brennans Bakehouse Sourdough (400 g)
€2.75€6,875.00/kg
200 g Butter
SuperValu Irish Creamery Butter (454 g)
SuperValu Irish Creamery Butter (454 g)
€3.79€8.35/kg
6 - Eggs (4 whole, 2 yolks)
SuperValu Free Range Large Eggs (6 Piece)
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
3 tbsp Lemon Juice
SuperValu Loose Lemons (1 Piece)
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
1 tsp Malt Vinegar
Chef Malt Vinegar (284 ml)
Chef Malt Vinegar (284 ml)
€1.79€6.30/l
200 g Salmon
SuperValu Smoked Salmon (150 g)
SuperValu Smoked Salmon (150 g)
€4.39€29.27/kg
1 pinch Salt and Black Pepper
Cape Herb Twin Salt & Pepper Grinder (110 g)
Cape Herb Twin Salt & Pepper Grinder (110 g)
€3.99€36.27/kg

Recipe

  1. Prepare the hollandaise sauce:
    1. Add egg yolks and lemon juice to a bowl, and season.
    2. Place the bowl over a saucepan with simmering water. Whisk energetically until the egg yolks become light and creamy in color and consistency. Be cautious to avoid scrambling the eggs.
    3. Remove the bowl from the heat and slowly add clarified butter until the sauce reaches a coating consistency.
    4. If the sauce is too thick, whisk in a teaspoon of cold water to loosen it. Check the seasoning.
    5. Cover the sauce and keep it at room temperature until ready to use.
  2. Prepare the poached eggs:
    1. Fill a saucepan with water and add vinegar.
    2. Bring the water to a simmer over medium-high heat until small bubbles rise from the base of the pan.
    3. Using a whisk, stir the water in one direction to create a whirlpool.
    4. Gently slide the eggs into the center of the whirlpool as close to the water as possible.
    5. Cook for 2-3 minutes for a semi-soft yolk without stirring. Poach 2 or 3 eggs at a time if desired.
    6. Remove eggs with a slotted spoon and drain on a plate lined with paper towels.
  3. For a decorative touch:
    1. Use a 6 cm pastry cutter to cut each slice of bread into a circle, removing the crust.
    2. Toast each slice until just warm and lightly colored.
  4. Assemble:
    1. Butter the toasted bread and place on a serving platter or individual dishes.
    2. Top each toast with a slice of smoked salmon, then add a poached egg.
    3. Drizzle with hollandaise sauce and serve.