Eggs Royale with Scottish Smoked Salmon

09 Oct 2019 - Harris & Leiws Smokehouse

Eggs and Hollandaise sauce is a brunch classic so why not add a twist and rustle up Eggs Royale with smoked Scottish salmon tomorrow morning.  Delicious and nutritious Scottish salmon is the perfect way to start your day!

Ingredients 

  • 4 eggs
  • 2 tbsp white wine vinegar
  • 2 English muffins, halved
  • A little butter, for spreading
  • 8 slices smoked Scottish salmon
  • Chopped chives
  • Rocket leaves, to serve
  • Hollandaise sauce
  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 3 egg yolks
  • 125g unsalted butter, diced
Scottish Smoked Salmon Egg Royale Over Head
Scottish Smoked Salmon with Eggs Royale

Method

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 the 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 minutes.  Season with salt and pepper 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 one for about four minutes then remove with a slotted spoon.

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