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 Scottish Smoked Salmon
2 tbsp white wine vinegar
2 English muffins, halved
A little butter, for spreading
Rocket leaves, to serve
For the Hollandaise sauce
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced
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.
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.
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.