Eggs royale

There’s nothing like an egg to start the day. But why stop there? Add smoked salmon, tangy lemon, melted butter, and a slice of toast for a regal treat.

A poached egg is both an art and a breakfast staple
Photo: Peter Whitfield

To make Eggs Royale for two, you will need:

  • 4 eggs
  • 80g smoked salmon
  • 2 thick slices of toast

For the sauce:

  • 2 eggs
  • 100g butter
  • ½ lemon
  • Pinch each of salt and ground white pepper

This delicious breakfast includes some minor skills that you need to master to achieve success. They are no big deal, I promise you. The strategy for this recipe insists that you make the sauce first. It’s a variation on Sauce Hollandaise. As any first-time maker of mayonnaise will tell you, getting the emulsion right is the only barrier. Mixing oil and water, or in this case, eggs and butter, needs some focus and attention to detail to avoid the
all-too-easy production of unaesthetic slime.

Do it like this: separate the eggs and retain the yolks. Cut the straight-from-the-fridge butter into 10mm cubes.
Squeeze the lemon, retaining the juice and discarding the pips. Into a small saucepan, tip the lemon juice and an equivalent volume of cold water (say 20ml or slightly more than a tablespoon). Add the two yolks plus the pinch of white pepper and salt. Stir this with a fork or a handheld ball whisk while you raise the heat to a low simmer.

Continue with the stirring until the eggy mixture begins to stiffen up. At this point, add the 10mm cubes of butter one at a time, maintaining your vigorous stirring action until all the cubes of butter are in the mixture. Take the saucepan off the heat and fit the lid. Your Hollandaise sauce is now ready.

Next, poach the four eggs. A poached egg is both an art and a breakfast staple. Fortunately for the beginner, it takes only a few attempts to get this right. Bring a large saucepan of water to the boil, then let the bubbling subside. Crack the first egg into a cup and gently pour it into the middle of the just off-the-boil water. Use a spoon to shove the white back towards the floating yolk. Cook the eggs to the hardness you desire.

Cut two thick slices of fresh bread and stick them in the toaster. When ready, put the slices of toast on the serving plates, drench them in hot Hollandaise, and place the eggs (with carefully unbroken yolks) on top. Arrange the smoked salmon neatly on the side.

It doesn’t get better than this!This delicious breakfast includes some minor skills that you need to master to achieve success. They are no big deal, I promise you. The strategy for this recipe insists that you make the sauce first. It’s a variation on Sauce Hollandaise. As any first-time maker of mayonnaise will tell you, getting the emulsion right is the only barrier. Mixing oil and water, or in this case, eggs and butter, needs some focus and attention
to detail to avoid the all-too-easy production of unaesthetic slime.

Do it like this: separate the eggs and retain the yolks. Cut the straight-from-the-fridge butter into 10mm cubes.
Squeeze the lemon, retaining the juice and discarding the pips. Into a small saucepan, tip the lemon juice and an equivalent volume of cold water (say 20ml or slightly more than a tablespoon). Add the two yolks plus the pinch of white pepper and salt. Stir this with a fork or a handheld ball whisk while you raise the heat to a low simmer.

Continue with the stirring until the eggy mixture begins to stiffen up. At this point, add the 10mm cubes of butter one at a time, maintaining your vigorous stirring action until all the cubes of butter are in the mixture. Take the saucepan off the heat and fit the lid. Your Hollandaise sauce is now ready.

Next, poach the four eggs. A poached egg is both an art and a breakfast staple. Fortunately for the beginner, it takes only a few attempts to get this right. Bring a large saucepan of water to the boil, then let the bubbling subside. Crack the first egg into a cup and gently pour it into the middle of the just off-the-boil water. Use a spoon to shove the white back towards the floating yolk. Cook the eggs to the hardness you desire.

Cut two thick slices of fresh bread and stick them in the toaster. When ready, put the slices of toast on the serving plates, drench them in hot Hollandaise, and place the eggs (with carefully unbroken yolks) on top. Arrange the smoked salmon neatly on the side.

It doesn’t get better than this!