Sat, 17 February 2018
Eggs Royale is a variation of eggs Benedict, combining poached eggs and smoked salmon on top of toasted muffins, drizzled with homemade Hollandaise sauce.
Ingredients
English Muffin - 1 each
Eggs (Poached) - 2 each
Hot Smoked Salmon - 50g
Clarified Butter - 15ml
Creamed Spinach (See recipe below) - 1portion
Citrus Hollandaise (See recipe below) - 1portion
Garnish
Method
- Cut muffin in half and spread with clarified butter, toast in a pan.
- Heat spinach & warm salmon.
- Poach two soft eggs in water with a little vinegar added.
- Once muffin is toasted build the dish by topping the muffin with creamed spinach.
- Then top with salmon & lastly the poached eggs.
- Finally top with the hollandaise sauce and garnish.
SUB RECIPE - Citrus Hollandaise (makes 4 portions)
Egg Yolk - 2 each
Clarified Butter - 250g
Vinegar - 25ml
Lemon Juice - 0.5 each
Lime Zest - 0.25 each
Orange Zest - 0.25 each
Onion finely chopped - 2 each
Bay leaf - 1 each
Black peppercorns - 3 each
Equipment
Whisk
Rounded Glass or metal Bowl
Pot
Pan
Knife
Cutting Board
Method
- Place all the ingredients except the egg & butter into a small pan and simmer to infuse the flavours, then cool slightly
- Bring some water in a saucepan big enough to hold your rounded glass or metal bowl as a double boiler, to a rolling boil
- Separate the egg yolks and place in the cold glass bowl.
- Carefully strain the vinegar mixture into the egg bowl whisking briskly to prevent the egg curdling
- Melt your butter in a microwave and allow it to separate. Skim off the scum that forms on the top
- While constantly whisking, pour the clarified butter into the egg mix while carefully control the speed of the pour.
- This takes practice but as you amalgamate the egg mixture with the butter it will begin to thicken.
- Take it off the heat onto a dishtowel and continue to whisk until all the butter is used except the sediment in the bottom
SUB RECIPE - Creamed Spinach (Makes 2 portion)
Cooked Spinach - 150g
Cream - 25ml
Oil - 2tbsp
White Sauce (Béchamel) - 75ml
Veg Bouillon - 0.25tsp
Garlic - 1each
Onion Finely Chopped - 2tbsp.
Nutmeg pinch
Salt
Pepper
Equipment:
Pot
Wooden spoon
Whisk
Method
- Sweat onions and garlic
- Deglaze with cream and stir in the white sauce. Grate a little nutmeg in and add the veg bouillon & season
- Add the cooked spinach and heat the mixture up. Do not over cook as it will lose it's colour
