Eggs Royale

How to Make Eggs Royale

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1. Put the egg yolks, lemon juice, salt and cayenne in a blender and blend for 20 seconds.

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2. With the blender running, pour in the hot melted butter in a thin, steady stream until the sauce is thick and pale. Keep it warm in a jug standing in a bowl of warm water.

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3. Bring a wide, deep pan of water to a bare simmer, about 90°C, and add the vinegar.

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4. Crack the eggs one at a time into a cup, stir the water into a gentle whirlpool, and slide each egg in. Poach 4 at a time for 3 minutes, until the whites are set and the yolks are runny.

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5. Meanwhile, toast the muffin halves until golden.

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6. Lift the eggs out with a slotted spoon and drain briefly on kitchen paper.

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7. Lay the toasted muffins on plates, top each with a slice of smoked salmon and a poached egg, and spoon over the hollandaise.

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8. Scatter with chives and serve at once.

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Tips for Making Eggs Royale

• Use the freshest eggs you can. Old eggs have a thin white that spreads into wisps in the water.
• Keep the water at a bare simmer. A rolling boil tears the whites apart, and a bare simmer sets them neatly.
• Pour the butter in slowly. Adding it all at once splits the sauce, and if it does, whisk in a teaspoon of hot water to bring it back.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Eggs Royale

• Fresh orange juice
• Black coffee
• A rocket salad

Storing & Reheating Eggs Royale

Best eaten straight away. The hollandaise keeps warm for up to 1 hour in a bowl over warm water, and leftover sauce does not reheat well. The yolks in hollandaise are only lightly cooked, so use very fresh eggs, or pasteurised ones for anyone pregnant, elderly or with a weakened immune system.

Eggs Royale FAQ: Common Questions

Eggs Royale Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.