Eggs royale or the most famously known and ordered eggs benedict, widely popularised in new york city and now enjoyed all over the world. The beauty of this dish is that eggs benedict usually consists of 2 halves of an english muffin, topped with canadian bacon, a poached egg and hollandaise sauce, but if you were to swap the bacon out with sayyyy salmon, you get eggs royale.
This ever decadent, rich, creamy dish will sure to get you up and going no matter the time of day.... or it will just put you back to sleep. The buttery hollandaise sauce perfectly compliments the runny poached egg which is then all absorbed up into a nice toasty english muffin with little cheaky bits of smoked salmon here and there.
How do you Want to Get Up Today?
8 Large Eggs
4 Egg Yolks
1/2 Cup of Salted Butter
4 English Muffins
1ts of Smoked Paprika
Seperate out 4 egg yolks into a heat proof mixing bowl. Do keep the whites for other recipes.
Melt 1/2 a cup of good quality salted butter.
Bring a pot of water to a light boil and gently put your mixing bowl over it, creating a double boiler. Gently stream in your melted butter whilst constantly whisking.
Continue to cook your hollandaise sauce till it thickens ever so slightly, take it off the heat and season with some smoked paprika, salt and pepper to taste. Cover and set aside.
Bring another pot of water to a light simmer and gently poach your eggs (should take about 4-5 minutes to get the perfectly runny center).
Half your english muffins and give them a good toasting and now you are ready for plating.
Set your english muffins down, followed by a generous helping of smoked salmon, your poached egg and your rich buttery hollandaise sauce.
Enjoy immediately and get that liquid gold waterfall shot of the egg yolk.