Ingredients with Measurements:
- 4 slices of bread
- 4 eggs
- 4 slices of smoked salmon
- 1/2 cup of hollandaise sauce
- Salt and pepper to taste
- Fresh dill for garnish
Special equipment needed:
- Toaster or toaster oven
- Saucepan
- Whisk
Step-by-step instructions:
1. Toast the bread to your desired level of crispiness.
2. In a saucepan, heat the hollandaise sauce over low heat, stirring occasionally.
3. In a separate saucepan, bring water to a gentle simmer.
4. Crack each egg into a small bowl or ramekin.
5. Once the water is simmering, use a whisk to create a gentle whirlpool in the center of the saucepan.
6. Carefully pour each egg into the center of the whirlpool. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny.
7. While the eggs are cooking, place a slice of smoked salmon on top of each slice of toast.
8. Once the eggs are cooked, use a slotted spoon to remove them from the water and place one on top of each slice of smoked salmon.
9. Drizzle the hollandaise sauce over the eggs.
10. Season with salt and pepper to taste.
11. Garnish with fresh dill.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Hollandaise sauce should be heated over low heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 350
Fat: 20g
Protein: 22g
Carbohydrates: 20g
Fiber: 1g
Sugar: 1g
Sodium: 650mg
Substitutions for ingredients:
- Instead of smoked salmon, you can use cooked bacon or ham.
- If you don't have hollandaise sauce, you can use a mixture of melted butter, lemon juice, and egg yolks.
Variations:
- Instead of toast, you can serve the eggs and salmon on a bed of spinach or mixed greens.
- You can add sliced avocado or tomato to the dish for extra flavor and nutrition.
Tips and tricks:
- To make sure the eggs cook evenly, use fresh eggs and crack them into a small bowl or ramekin before adding them to the water.
- If the hollandaise sauce is too thick, you can thin it out with a little bit of warm water or lemon juice.
Storage instructions:
This dish is best served fresh and should not be stored for later.
Reheating instructions:
If you have leftovers, you can reheat them in the microwave or in a skillet over low heat until warmed through.
Presentation ideas:
Arrange the Eggs Royale on Toast on a platter and garnish with fresh dill.
Garnishes:
Fresh dill
Pairings:
This dish pairs well with a side of roasted potatoes or a simple green salad.
Suggested side dishes:
Roasted potatoes or a simple green salad.
Troubleshooting advice:
- If the hollandaise sauce separates, you can try whisking in a little bit of warm water or lemon juice to bring it back together.
- If the eggs are overcooked, try reducing the cooking time or lowering the heat.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are runny to avoid any risk of foodborne illness.
Food history:
Eggs Royale is a variation of Eggs Benedict, which was created in New York City in the late 1800s.
Flavor profiles:
Savory, rich, and slightly tangy.
Serving suggestions:
Serve the Eggs Royale on Toast for a special brunch or breakfast occasion.
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