Eggs Royale

Recipe from Priscilla (Instagram @priscillatanmusic)

Serves (no. of pax): 2 pax 
Difficulty Level: Easy

Ingredients:

Method:

To make the hollandaise sauce:

1. Bring a small pot of water to a gentle simmer. Use a heatproof glass bowl that will fit on top of the pot without touching the water and add the yolks, vinegar, and 1 teaspoon of lemon juice.
2. Whisk together, place the glass bowl over the pot, and keep whisking until the mixture thickens.
3. Add in the melted butter bit by bit while still whisking.
4. Season with salt & black pepper.
5. Turn off the flame and remove the pot & glass bowl from the stove. Leave the glass bowl on the pot to keep the hollandaise sauce warm and prevent it from separating.

To make the poached eggs:

1. Fill a saucepan with water and a splash of white wine vinegar or lemon juice and bring it to a gentle simmer.
2. Prepare a large bowl with cold water & ice.
3. Crack an egg onto a sieve to remove runny parts of the egg white.
4. Lower the heat and stir water in a circular motion to create a vortex. Gently drop the egg within the vortex and let cook for about 1 to 2 minutes. (Do not leave your eggs unattended)
5. Using a spoon, remove the poached egg gentle and place into the bowl of cold water & ice to stop it from cooking. Repeat for the next egg.

*If you are preparing the sauce ahead of time, you can transfer it to a thermal bottle which has been preheated with hot water inside. Good for up to 2 hours.

Assembling your Eggs Royale:

1. Toast your bagels/preferred choice of bread, then place the smoked salmon on top. Place the eggs back in the poaching pan for a quick 30 seconds, then gently place it on top of the smoked salmon.
2. Stir your hollandaise sauce before drizzling it on the Eggs Royale, then garnish with chives and serve immediately. Enjoy!