This eggs royale is royally delicious. Give the smoked salmon a few minutes out of the fridge to come to room temperature before using – this will ensure that the flavours and silky textures are at their best
Ingredients
• 2 egg yolks
• 2 whole eggs
• 125g cold butter, cubed, plus extra for spreading
• 1 tablespoon lemon juice
• 100g spinach
• 2 slices spelt bread
• 85g smoked salmon
• few parsley leaves, roughly chopped
• salt
f• reshly ground black pepper
Method
1 Bring a large pan of water to the boil and preheat the grill.
2 To make the hollandaise put the egg yolks, 100g of the cold butter and 1 tbsp cold water into a pan. Set over a very low heat and start whisking.
3 The butter will start to melt and the sauce will begin to thicken; keep whisking continuously for 8 – 10 minutes.
4 Once you have a thick glossy sauce, remove from the heat. Season and stir through the lemon juice, then cover the pan and keep in a warm place.
5 Crack the two eggs into separate cups. Using a slotted spoon, gently swirl the simmering water and drop in the eggs. Poach for 2 –3 minutes, then remove using the slotted spoon.
6 While the eggs are poaching heat the remaining butter in a frying pan. Tip in the spinach, season and toss until just wilted. Toast the bread and spread well with butter.
7 Divide the spinach between the toast slices and top with the smoked salmon. Place a poached egg on top and spoon over the warm hollandaise.
8 Finish with a scattering of chopped parsley.
Recipe extracted from Posh Toast © Quadrille Publishing.
