EGGS Benedict Royale with cured salmon on buckwheat muffins is a perfect way to get started in the morning. It’s easy to prepare and simply delicious. Tempt a few extra hands to help by laying your table with a basket of fresh croissants served with warm orange marmalade, nuts and spices topped with a little cinnamon and nutmeg.
Eggs Benedict Royale Recipe
Course: Breakfast, BrunchCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesEggs Benedict Royal with cured Salmon on Buckwheat Muffins
Ingredients
2 English buckwheat or whole meal muffins cut in two
3 slices of smoked Scottish salmon
Freshly chopped parsley
- For hollandaise sauce:
100 g unsalted clarified butter
2 tsp of fresh lemon juice
1 tsp of white wine vinegar
2 egg yolks
- For poached eggs:
2 large free-range eggs
2 tsp of white wine vinegar
- To serve:
Directions
- For hollandaise sauce:
- Melt the butter in a saucepan.
- Place the egg yolks in a large bowl with the vinegar and lemon juice, whisk until the eggs become frothy and pale.
- Place over a saucepan of slow boiling water and whisk for 5 minutes until the mixture starts to thicken. Be careful not to make the mixture too hot or the eggs will start to scramble.
- Slowly add the melted butter and whisk until the butter is evenly mixed in. Finally season with salt and pepper and a little lemon juice for a more tangy taste is desired.
- For poached eggs:
- Bring a pot of water to the boil and add the vinegar. Stir the water creating a whirlpool. Crack the eggs and add one at a time.
- Simmer for around 4 minutes, until the egg whites form but the yolk is soft.
- To serve:
- Toast the muffins and lightly butter and place the sliced of salmon on top followed by the poached eggs. Spoon a generous amount of hollandaise over the top and garnish with the fresh parsley and cracked black pepper.
