Eggs royale

Breakfast in style with our simple Eggs Royale Recipe. Enjoy fluffy English muffins topped with fresh spinach, sustainably sourced smoked salmon, runny poached egg and hollandaise sauce (we’ve even included our super easy “cheats” hollandaise recipe if you fancy making it at home).

20 mins

1-2

Medium

• 100g Field & Flower Scottish Smoked Salmon
• 2 eggs
• English muffin, halved and toasted
• 15g baby leaf spinach
• 4 tbsp hollandaise sauce
• Snipped chives (optional), to garnish

For the hollandaise (if making, serves 4):
• 200g crème fraiche
• 1 tsp cornflour
• 1 large egg yolk
• 1 tbsp lemon juice, plus extra to taste (optional)
• 25g salted butter, softened

1. Bring a large pan of water to the boil. Stir to create a whirlpool. One at a time, break the eggs firstly into a cup then slide into the centre of the whirlpool. Cook for 3-4 mins. Transfer to a bowl of cold water with a slotted spoon and repeat. Once they are cooked, warm through together in the same pan of boiling water for 1 minute. Remove with the slotted spoon and dry on kitchen paper.

2. Top each of the toasted muffin halves with the spinach and slices of salmon.

3. Put the eggs on top. Stir the hollandaise* sauce to loosen and spoon over the eggs. Garnish with snipped chives, if using, and season with freshly ground black pepper.

4.* To make a simple homemade hollandaise sauce, put 200g crème fraiche into a small saucepan, add 1 tsp cornflour, 1 egg yolk and 1 tbsp lemon juice. Whisk the ingredients together, then place over a medium heat. Bring to a simmer, whilst whisking continuously, until thickened. Remove from the heat and stir through the butter. Season with salt and freshly ground black pepper, to taste. Add a little more lemon juice, if liked (keep any leftover hollandaise covered in the fridge. Reheat in a bowl set over a pan of simmering water, stirring continuously, until loosened).