Eggs Royale with Scottish Smoked Salmon

Prep time 15 mins
Serves 2
Eggs Royale with Scottish Smoked Salmon

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!


8 slices Harris & Lewis smoked Scottish Salmon

4 eggs

2 tbsp white wine vinegar

2 English muffins, halved

A little butter, for spreading

Chopped chives

Rocket leaves, to serve

For the Hollandaise sauce

2 tsp lemon juice

2 tsp white wine vinegar

3 egg yolks

125g unsalted butter, diced


STEP 1/3

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.

STEP 2/3

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.

STEP 3/3

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.