Eggs royale

Eggs royale

From
Posh Toast
Serves
2
Prep
20 mins

Give smoked salmon a few minutes out of the fridge to come to room temperature before using – this will ensure that the flavours and silky textures are at their best.

Ingredients

Quantity Ingredient
2 egg yolks
2 whole eggs
125g cold butter, cubed, plus extra for spreading
1 tablespoon lemon juice
100g spinach
2 slices spelt bread
85g smoked salmon
few parsley leaves, roughly chopped
salt
freshly ground black pepper

Method

  1. Bring a large pan of water to the boil and preheat the grill.
  2. To make the hollandaise put the egg yolks, 100g of the cold butter and 1 tbsp cold water into a pan. Set over a very low heat and start whisking. The butter will start to melt and the sauce will begin to thicken; keep whisking continuously for 8 – 10 minutes. Once you have a thick glossy sauce, remove from the heat. Season and stir through the lemon juice, then cover the pan and keep in a warm place.
  3. Crack the two eggs into separate cups. Using a slotted spoon, gently swirl the simmering water and drop in the eggs. Poach for 2 –3 minutes, then remove using the slotted spoon.
  4. While the eggs are poaching heat the remaining butter in a frying pan. Tip in the spinach, season and toss until just wilted. Toast the bread and spread well with butter.
  5. Divide the spinach between the toast slices and top with the smoked salmon. Place a poached egg on top and spoon over the warm hollandaise. Finish with a scattering of chopped parsley.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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