Eggs Royale

Dylan's Egg Royale. Butter fried toasted muffin, smoked salmon and poached egg, topped with delicious homemade hollandaise sauce, garnished with fresh dill, chilli flakes, salt & pepper.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the butter into cubes, so we can slowly add it to our egg mixture. No need to melt it, as the cold butter will help us keep the yolks from scrambling.

Step 2

Cut the lemon, ready to squeeze directly into the mix. Or use a squeezer/reamer, to extract the lemon juice into a bowl.

Step 3

If you haven't already, seperate the whites from the egg yolk. Do your best to make sure there aren't any whites with the yolks.

Step 4

Add water to a saucepan, and bring to a simmer. Do not overfill, as we are going to be resting our bowl inside, to create a "Rolling boil or Double boil".

Step 5

Add the white wine vinegar to the bowl with the yolks, and rest on top of the saucepan. Whisk. Don't stop whisking. Tip: If you feel there is too much heat, remove the saucepan and turn down the heat. Keep mixing, until you are ready to return the saucepan to the heat.

Step 6

Slowly add the butter, a few cubes at a time, so it can melt and mix with the yolk. Once the butter has melted and mixed, repeat the process until all of your butter has merged with the yolk.

Step 7

After a few minutes, once the mixture has warmed and thickened, squeeze in the lemon, and add a pinch of salt.

Step 8

Remove the saucepan from the heat, and set aside to keep warm until ready to serve. Tip: If you find that the sauce is too thick, you can add water or more lemon juice. If you think the sauce is too thin, then wait, as it will thicken as it cools, or you can put it back on the heat and stir for a few more minutes.

Step 9

Add water to a saucepan, bring to a gentle simmer. Add a tablespoon of white rice vinegar.

Step 10

Crack your first egg into a cup or a small bowl. This will make it easier to transfer the egg into the pot, and will ensure we don't add a cracked yolk into the pot.

Step 11

Stir the simmering water to create a whirlpool. Gently add your egg to the centre. Wait 20-30 seconds before repeating the process with your second egg.

Step 12

Cook for 3-4 minutes, or until the white has set. Remove from the pot, and place onto paper towel to drain excess water. Tip: If you’re preparing a large quantity of poached eggs, you can keep them in a warm bowl of water, until ready to dry & serve.

Step 13

Half your English Muffin, or alternative bread. Here I am using a 'Morning Roll', which I halved using a fork, to create a crumbly texture.

Step 14

Toast your bread. For mine, I buttered the middles, and placed them face-down to a frying pan with olive oil. Would highly recommend for a delicious buttery fried toast.

Step 15

Place down your bread (toast side up). Layer with smoked salmon. Gently place your poached egg (smooth side up). Cover with 2 - 3 tablespoons of hollandaise sauce. Top with fresh dill, chilli flakes, salt & pepper. ENJOY!