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

- White Truffle Oil

- Signature Truffle Dust

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.