Ingredients with Measurements:
- 4 large eggs
- 4 English muffins, split and toasted
- 8 slices of smoked salmon
- 1/2 cup of hollandaise sauce
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Slotted spoon
Step-by-step instructions:
1. Fill a large pot with water and bring it to a simmer over medium heat.
2. Crack each egg into a small bowl or ramekin.
3. Gently slide each egg into the simmering water and cook for 3-4 minutes or until the whites are set and the yolks are still runny.
4. Use a slotted spoon to remove the poached eggs from the water and place them on a paper towel to drain any excess water.
5. Place two slices of smoked salmon on each toasted English muffin half.
6. Place a poached egg on top of the salmon.
7. Spoon hollandaise sauce over the poached egg.
8. Season with salt and pepper to taste.
9. Garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 4 minutes
Temperature:
Water should be simmering at medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 400
Fat: 25g
Protein: 25g
Carbohydrates: 20g
Fiber: 2g
Sugar: 1g
Sodium: 800mg
Substitutions for ingredients:
- Smoked salmon can be substituted with cooked bacon or ham.
- Hollandaise sauce can be substituted with béarnaise sauce or a homemade lemon butter sauce.
Variations:
- Add sliced avocado or tomato on top of the smoked salmon.
- Use a different type of bread, such as sourdough or rye.
- Add a sprinkle of red pepper flakes for some heat.
Tips and tricks:
- Use fresh eggs for the best results.
- Add a splash of vinegar to the simmering water to help the eggs hold their shape.
- Make the hollandaise sauce ahead of time and reheat it gently before serving.
Storage instructions:
This dish is best served immediately and should not be stored.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Arrange the Poached Eggs Royale on a platter and garnish with additional fresh herbs or lemon wedges.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
Serve with a side of roasted potatoes or a fresh fruit salad.
Suggested side dishes:
Roasted potatoes or a fresh fruit salad.
Troubleshooting advice:
- If the eggs are not holding their shape, try adding a splash of vinegar to the simmering water.
- If the hollandaise sauce is too thick, add a splash of warm water to thin it out.
Food safety advice:
- Make sure to use fresh eggs and cook them until the whites are set and the yolks are still runny.
- Store any leftover hollandaise sauce in the refrigerator and use within 2-3 days.
Food history:
Poached Eggs Royale is a classic brunch dish that originated in England.
Flavor profiles:
Savory, rich, and buttery.
Serving suggestions:
Serve with a glass of champagne or a mimosa for a classic brunch experience.
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