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!


  • 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


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.