Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of smoked salmon
- 4 eggs
- 1/2 cup of hollandaise sauce
- 1 tablespoon of white vinegar
- Salt and pepper to taste
- Chopped fresh chives for garnish
Special equipment needed:
- A large pot
- A slotted spoon
- A blender or immersion blender
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil. Add the white vinegar and reduce the heat to a simmer.
2. Crack the eggs into separate small bowls or ramekins.
3. Gently slide the eggs into the simmering water and cook for 3-4 minutes or until the whites are set but the yolks are still runny.
4. Use a slotted spoon to remove the eggs from the water and place them on a paper towel to drain excess water.
5. Toast the English muffins and place two slices of smoked salmon on each half.
6. Spoon the hollandaise sauce over the salmon and top with a poached egg.
7. Sprinkle with salt, pepper, and chopped chives.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Water temperature for poaching eggs: simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 410
Fat: 22g
Saturated Fat: 7g
Cholesterol: 270mg
Sodium: 840mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 1g
Protein: 24g
Substitutions for ingredients:
- Instead of smoked salmon, you can use cooked bacon or ham.
- You can use a store-bought hollandaise sauce or make your own from scratch.
- Instead of English muffins, you can use toast or bagels.
Variations:
- Add sliced avocado or tomato to the sandwich for extra flavor and nutrition.
- Use a different type of fish, such as trout or mackerel, instead of salmon.
- Add a sprinkle of paprika or cayenne pepper for a spicy kick.
Tips and tricks:
- To prevent the eggs from sticking to the bottom of the pot, swirl the water gently before adding the eggs.
- Use fresh eggs for the best results.
- If the hollandaise sauce is too thick, add a tablespoon of warm water and blend again.
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 for 30 seconds or until warm.
Presentation ideas:
Serve the Smoked Salmon Eggs Royale on a plate with a side of fresh fruit or a small salad.
Garnishes:
Garnish with chopped fresh chives or parsley.
Pairings:
This dish pairs well with a glass of champagne or a mimosa.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the eggs break while poaching, add a tablespoon of white vinegar to the water to help coagulate the egg whites.
- If the hollandaise sauce separates, add a tablespoon of warm water and blend again.
Food safety advice:
- Make sure the eggs are cooked until the whites are set and the yolks are runny to avoid foodborne illness.
- Use pasteurized eggs if you are concerned about food safety.
Food history:
Eggs Royale is a variation of Eggs Benedict, which was first created in New York City in the late 1800s.
Flavor profiles:
This dish is rich and savory, with a creamy hollandaise sauce and smoky salmon flavor.
Serving suggestions:
Serve for a special brunch or breakfast occasion.
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