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Classic Eggs Royale
Traditional dish · British
A quintessential brunch dish featuring perfectly poached eggs atop smoked salmon and a toasted English muffin, all drizzled with rich hollandaise sauce.
Ingredients
- Smoked Salmon100g
- English Muffins2
- Large Eggs4
- Butter100g
- Lemon Juice1 tbsp
- Egg Yolks2
- Water2 tbsp
- Saltto taste
- Black Pepperto taste
- Fresh Dillfor garnish
Steps
- 1
Toast the English muffins until golden brown.
- 2
Prepare the hollandaise sauce: Melt butter in a small saucepan. In a heatproof bowl set over a pan of simmering water (bain-marie), whisk egg yolks with lemon juice and 2 tbsp water until pale and slightly thickened. Gradually whisk in the melted butter until the sauce is smooth and emulsified. Season with salt and pepper.
- 3
Poach the eggs: Bring a pot of water with a splash of vinegar (optional) to a gentle simmer. Crack eggs into separate bowls and carefully slide them into the simmering water. Poach for 3-4 minutes for runny yolks.
- 4
Assemble the dish: Place a slice of smoked salmon on each toasted English muffin half. Top with two poached eggs. Generously spoon hollandaise sauce over the eggs. Garnish with fresh dill.
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