Recipes

Eggs Benedict Royale

Eggs Benedict Royale Recipe

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.

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Eggs Benedict Royale Recipe

Recipe rating: 5.0 from 1 votes
Recipe by Chris Arkadieff Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Eggs 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.
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
14 June 2020 7:30 PM