This classic eggs royale recipe makes for the perfect brunch. Toasted muffins are topped with runny poached eggs and rich smoked salmon. We've whipped up our hollandaise sauce in the food processor, which makes it even easier.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
764
Ingredients
4
medium eggs
2
English muffins
150g
smoked salmon slices
1Tbsp.
finely chopped mixed herbs, we used chives and dill
For the hollandaise
4tsp.
white wine vinegar
4
medium egg yolks
250g
unsalted butter, melted
Directions
Step 1Make the hollandaise; put vinegar, egg yolks and some seasoning into the bowl of a food processor and whizz until combined.
Step 2With the motor running, gradually drizzle the warm melted butter into the food processor. Keep whizzing until the butter is incorporated and the sauce is glossy and thick.
Step 3Pour into a heatproof bowl and keep warm over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water.
Step 4Meanwhile poach the eggs. Bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or cup, then neatly pour the egg into the simmering water. Working quickly, add a further 3 eggs in similar fashion. Poach for 4min or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
Step 5Halve and toast the English muffins, then divide between 4 plates. Top each with smoked salmon, a poached egg, and some hollandaise. Sprinkle over the herbs and serve immediately.
GH TIPs:
Hollandaise is very prone to splitting, so it's imperative that you only gradually pour your butter into the machine. If your sauce does split, then fear not. You can bring it back together again by whizzing an egg in the food processor with a tablespoon of warm water, and gradually add your split sauce back into the processor until combined again.
Equally, when keeping your sauce warm, it can split if it gets too hot. So make sure your water is only just simmering, and you're not sitting it over a pan of boiling water.
Per serving:
Calories: 764
Protein: 23g
Total fat: 67g
Saturates: 37g
Carbs: 15g
Total sugars: 2g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
