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Eggs royale


Serves: 2
timePrep time: 10 minutes
timeTotal time:
Eggs royale
Photographed by Dan Jones

Serves: 2
timePrep time: 10 minutes
timeTotal time:

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Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 2 English muffins
  • a knob of butter, for spreading
  • a few slices of Scottish smoked salmon
  • 4 large eggs
  • 1 x jar ready-made hollandaise sauce
  • 1 tbsp of chives, freshly chopped

Step by step

  1. Split two English muffins, toast and butter them.
  2. Poach 4 large eggs.
  3. Lay a slice or two of Taste the Difference Scottish smoked salmon on each toasted and buttered muffin half and top with a poached egg and a spoonful of warm ready-made hollandaise sauce.
  4. Sprinkle with snipped chives. Serve piping hot.

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