‘Kedgeree’ eggs royale
Eggs Royale is a classic brunch dish which uses smoked salmon in place of the more common ham (which turns the dish into Eggs Benedict).
- 4 Freshlay Farms Golden Yolker® eggs
- 1 dash of white wine vinegar
- 2 English muffins, halved and toasted
- 200g of smoked salmon slices
- finely chopped chives, to garnish
- lemon zest, to garnish
- 1 handful of Bombay mix, to garnish
- 2 Freshlay Farms Golden Yolker® egg yolks
- 1 tbsp of white wine vinegar
- 100g of unsalted butter, melted and warm
- 1/2 tsp garam masala
- 1 pinch of ground turmeric
- lemon juice, to taste
- For the hollandaise, put the egg yolks and vinegar in a heatproof bowl over a pan of barely simmering water. Whisk until thickened slightly, then very, very slowly drizzle in the warm melted butter while whisking continuously. It should thicken into a smooth emulsion
- Remove from the heat then add spices, lemon juice and salt to taste. Keep warm
- Bring a pan of water to a gentle simmer, add a splash of vinegar and create a small whirlpool
- Slide in each egg and poach for 3 minutes. Remove with a slotted spoon
- Layer the toasted muffin halves with smoked salmon
- Add a poached egg on top and spoon over the warmed curried hollandaise. Finish with chives, lemon zest and a scattering of Bombay mix
Here, we’ve added a kedgeree-inspired twist, with a spiced hollandaise that pairs really well with the smoky fish. The heart of the dish, however, are the beautiful Freshlay Farms Golden Yolker® poached eggs, which should be cooked until the whites are just set and the yolks are still runny.
A sprinkle of bombay mix on top adds a pleasant crunch. For the hollandaise, put the egg yolks and vinegar in a heatproof bowl over a pan of barely simmering water. Whisk until thickened slightly, then very, very slowly drizzle in the warm melted butter while whisking continuously.
It should thicken into a smooth emulsion Bring a pan of water to a gentle simmer, add a splash of vinegar and create a small whirlpool
Slide in each egg and poach for 3 minutes. Remove with a slotted spoon
Add a poached egg on top and spoon over the warmed curried hollandaise. Finish with chives, lemon zest and a scattering of Bombay mix
