This classic eggs royale recipe makes the perfect brunch treat. But what is eggs royale, you may ask? It might sound fancy, but it’s actually pretty simple. Toasted English muffins are topped with smoked salmon and perfectly poached eggs, then finished with lashings of buttery hollandaise and fresh herbs. Better still, it all comes together in just 25 minutes. We’ve whipped up our hollandaise in a food processor to make things even easier, but you can always do it the old-fashioned way, using a bowl, whisk and a little elbow grease. Just make sure to trickle in the melted butter slowly to prevent the sauce from splitting.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
764
Ingredients
4 medium eggs
2 English muffins
150 g smoked salmon slices
1 Tbsp. finely chopped mixed herbs, we used chives and dill
For the hollandaise
4 tsp. white wine vinegar
4 medium egg yolks
250 g unsalted butter, melted
Directions
Step 1Make the hollandaise; put vinegar, egg yolks and some seasoning into the bowl of a food processor and whizz until combined.
Step 2With the motor running, gradually drizzle the warm melted butter into the food processor. Keep whizzing until the butter is incorporated and the sauce is glossy and thick.
Step 3Pour into a heatproof bowl and keep warm over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water.
Step 4Meanwhile poach the eggs. Bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or cup, then neatly pour the egg into the simmering water. Working quickly, add a further 3 eggs in similar fashion. Poach for 4min or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
Step 5Halve and toast the English muffins, then divide between 4 plates. Top each with smoked salmon, a poached egg, and some hollandaise. Sprinkle over the herbs and serve immediately.
GH TIPs:
Hollandaise is very prone to splitting, so it's imperative that you only gradually pour your butter into the machine. If your sauce does split, then fear not. You can bring it back together again by whizzing an egg in the food processor with a tablespoon of warm water, and gradually add your split sauce back into the processor until combined again.
Equally, when keeping your sauce warm, it can split if it gets too hot. So make sure your water is only just simmering, and you're not sitting it over a pan of boiling water.
Per serving:
Calories: 764
Protein: 23g
Total fat: 67g
Saturates: 37g
Carbs: 15g
Total sugars: 2g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
