Eggs Royale
Ingredients:
- 4 slices of brioche bread
- 2 avocados
- 1/2 cup of rocket
- 8 slices of smoked salmon
- 4 eggs
- 2 egg yolks
- Fresh chives, chopped (for garnish)
- The juice of half a lemon
- 170g of melted butter
Directions:
- Prepare the Hollandaise Sauce: Heat a small pot of water, bring it to a boil, and then reduce the heat to maintain a gentle simmer. In a heatproof bowl (like a metal bowl), whisk 2 egg yolks and lemon juice together over the simmering water. Whisk the yolks until they become light and frothy.
- Gradually incorporate the melted butter into the egg mixture while continuously whisking. Continue until the sauce becomes smooth and thick.
- Season with salt and pepper to taste, add a drizzle of truffle oil and mix well. Set aside to keep warm.
- Poach 4 Eggs: In a large saucepan, bring water to a simmer and add a splash of vinegar.
- Crack each egg into a small cup or ramekin to avoid breaking the yolk. Once the water is simmering, gently create a whirlpool by stirring the water with a spoon. Carefully slide the eggs into the water. Let them cook for 3 to 4 minutes for soft, runny poached eggs. Remove them using a slotted spoon and drain any excess water.
- Assemble the Eggs Royale: Lightly toast the slices of bread.
- On each slice of bread, layer a few avocado slices, followed by a handful of rocket. Add a few slices of smoked salmon & gently place a poached egg on top. Generously drizzle warm hollandaise sauce over the poached eggs. Sprinkle with the truffle dust and the chopped chives.
Truffle Eggs Royale (Serves 2)✨View Recipe Videos
- 4 slices of brioche bread
- 2 avocados
- 1/2 cup of rocket
- 8 slices of smoked salmon
- 6 eggs
- Fresh chives, chopped (for garnish)
- The juice of half a lemon
- 170g of butter
Directions:
- Prepare the Hollandaise Sauce: Heat a small pot of water, bring it to a boil, and then reduce the heat to maintain a gentle simmer. In a heatproof bowl (like a metal bowl), whisk 2 egg yolks and lemon juice together over the simmering water. Whisk the yolks until they become light and frothy.
- Gradually incorporate the melted butter into the egg mixture while continuously whisking. Continue until the sauce becomes smooth and thick.
- Season with salt and pepper to taste, add a drizzle of truffle oil and mix well. Set aside to keep warm.
- Poach 4 Eggs: In a large saucepan, bring water to a simmer and add a splash of vinegar.
- Crack each egg into a small cup or ramekin to avoid breaking the yolk. Once the water is simmering, gently create a whirlpool by stirring the water with a spoon. Carefully slide the eggs into the water. Let them cook for 3 to 4 minutes for soft, runny poached eggs. Remove them using a slotted spoon and drain any excess water.
- Assemble the Eggs Royale: Lightly toast the slices of bread.
- On each slice of bread, layer a few avocado slices, followed by a handful of rocket. Add a few slices of smoked salmon & gently place a poached egg on top. Generously drizzle warm hollandaise sauce over the poached eggs. Sprinkle with the truffle dust and the chopped chives.
