Eggs Royale: Slimline

It’s Mark Francis’ birthday so what else to do in the most pretentious graduate house there ever was but have a champagne breakfast. (Well sparkling wine) Despite the sore heads from celebrating MF’s birthday the night before we struggled through with hair of the dog. Cue the most unproductive day ever. Breakfast was swiftly followed by birthday cake then a nap, and finally a game of articulate to wind up the day early afternoon. Most importantly I wanted to make Eggs Royale because a) MF has a poached egg for breakfast everyday and b) I am obsessed with the combination of salmon and eggs for breakfast. The problem was the hollandaise sauce. Normally made with an enormous quantity of butter and taking around 20mins of attentive whisking, I wanted to make a version that was healthier and took half the time. Of course we did then cancel out the bid to be healthy with a slice of double chocolate cake but every little helps.

Serves 3
6 eggs
1 packet if smoked salmon
3 muffins
Sprigs of dill
3 egg yolks
4-5tbsp Greek yoghurt
1-2tsp lemon juice
1tsp Dijon mustard
Large pinch of salt
Pepper

  1. Poach eggs (nb I use an egg poacher, simple and effective tool, no faff necessary). Toast and butter muffins, top with salmon followed by eggs.
  2. For the sauce, whisk the egg yolks, yoghurt, lemon juice, mustard and salt together. Place bowl over a saucepan full of boiling water. Whisk for 4-5mins until thickened. Add pepper.
  3. Top eggs with sauce and garnish with dill. Serve with champagne.

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