All perfectly received as usual. ie in Aberdeen, where the delicious scallops were so much appreciated and here in Haute Savoie for the remaining salmon and bird breasts. A marvellous moment passed at Xmas in savoring! We wish all at Dundonnell the best for a Happy New Year 2016. Thank you very much for all.
C.M. Haute Savoie
Recipe Time: Quick And Easy Eggs RoyaleBack «
10 November 2015Eggs Royale is a variation on the delicious breakfast favourite Eggs Benedict. However, instead of using the best cuts of ham, you swap in smoked salmon trimmings.
Making Eggs Royale from scratch can take time, but if you buy ready-made Hollandaise sauce, you can reduce the preparation process to mere minutes!
100g shop-bought Hollandaise sauce 1 muffinButter for spreadingPinch of salt2 eggs 2 teaspoons of white wine vinegar75-90g of smoked salmon trimmings Chives (optional)
Serves 2 - ingredients can be doubled for a family of four.
Total cooking and preparation time is approximately 15 minutes.
Step 1: Fill a saucepan with water and bring to the boil, adding the vinegar and salt.
Step 2: Lower the heat slightly, swirl the water to create a whirlpool and then crack the eggs into the pan. Each one should take about four minutes to poach. Remove the eggs with a slotted spoon and drain on kitchen towel.
Step 3: While the last egg is cooking, split and toast the muffin. Butter the muffin sides and place the smoked salmon trimmings on top.
Step 4: Spoon the egg on top of the salmon-covered muffins and pour the Hollandaise sauce over. Adjust the volume of sauce according to taste.
Step 5: Cut the chives and sprinkle over the Eggs Royale prior to serving.
If you liked this quick and easy Eggs Royale recipe, make sure to visit the Dundonnell Smoked Salmon blog regularly, as we often have delicious dishes you can try out at home!View External Site >>>
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