EGGS ROYALE RECIPE | SAINSBURY'S RECIPES
Spoil yourself or someone you love with this Eggs Royale recipe made with smoked salmon and creamy hollandaise sauce. Perfect for breakfast in bed, birthdays or Valentine's day, our Eggs Royale recipe is simple but effective.
Provided by Sainsbury's Team
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 4
Number Of Ingredients 6
Steps:
Bring a large pan of water to the boil, then lower the heat to a simmer. Swirl the water to create a whirlpool, then add the eggs and poach for 4-6 minutes, depending on how runny you want the yolks.
Meanwhile, toast the muffins. Top with a little spinach and slices of the salmon.
To serve, remove the poached eggs with a slotted spoon and place on top of the salmon. Dollop with the hollandaise sauce and garnish with the chives.
Nutrition Facts : Calories 286 calories, FatContent 17.1 grams, SaturatedFatContent 2.8 grams, SugarContent 2.9 grams, SodiumContent 1600.0 milligrams salt, CarbohydrateContent 13.7 grams, FiberContent 1.5 grams, ProteinContent 18.5 grams
MARTIN FREEMAN’S EGGS ROYALE | EGG RECIPES
Making your own muffins is such an easy, rewarding thing to do and the taste is next-level delicious. This recipe makes more than you need, but who doesn’t love a cheeky toasted muffin with a cuppa? Here, I’ve buddied them up with spinach, smoked salmon and eggs, but they’re also great with ham, halloumi or avocado. Anything goes!
Total Time 1 hours 30 minutes
Yield 4 with leftover muffins and hollandaise
Number Of Ingredients 21
Steps:
- To make the muffins, place the milk in a jug, stir in the yeast and sugar, and leave for a couple of minutes until frothy.
- Place the flour and 2 teaspoons of fine sea salt into a large mixing bowl and make a well in the middle. Pour in the milk mixture and mix well to form a dough. Shape into a ball and knead with clean hands or in a freestanding mixer until smooth and elastic. Place in an oiled bowl, cover with a clean damp tea towel and leave to prove in a warm place for 1 hour or until doubled in size.
- Knock back the dough and roll out on a flour-dusted surface to about 2cm thick. Stamp out 10 level circles with an 8cm round cutter, rerolling as necessary.
- Carefully place the muffins onto a large tray lined with a large sheet of semolina-dusted greaseproof paper and sprinkle over a little more semolina. Cover with a tea towel and leave to prove for 45 minutes to 1 hour, or until doubled in size.
- Heat a heavy non-stick pan or griddle over a low heat, add the muffins and cook for 6 to 7 minutes on each side or until golden – you may need to do this in batches. Transfer to a wire rack to cool slightly.
- Meanwhile, make the hollandaise. Gently melt the butter in a small pan.
- Whisk the egg yolks, 1 tablespoon of lemon juice and the mustard in a heatproof bowl set over a shallow pan of simmering water.
- Slowly pour in the melted butter, whisking constantly until well combined. Whisk in a splash of vinegar, then have a taste and season to perfection. Turn the heat off and keep warm over the pan of water, stirring occasionally. Loosen with a splash of water if needed.
- Trim, wash and finely chop the spring onions. Peel and finely slice the garlic.
- Place a large frying pan on a medium-low heat with a little drizzle of olive oil, add the spring onions, garlic and spinach, then pick in the marjoram. Finely grate over some nutmeg, then add a pinch of sea salt and some freshly ground black pepper. Cook for 5 minutes or until the spinach is dark and delicious. Add lemon juice to taste and keep warm until ready to serve.
- Place a large, shallow pan of water on a medium heat and bring to the boil.
- Grease four tea cups with butter and crack an egg into each. Place the cups in the pan of water, then cover and poach for 4 to 5 minutes or until the eggs are cooked to your liking.
- To assemble, halve 4 warm muffins and divide the spinach and smoked salmon between each. Top with a perfectly poached egg, lightly season, then spoon a tablespoon of hollandaise over each one. Finish with a final grating of nutmeg and a few sprigs of chervil, if you like.
Nutrition Facts : Calories 582 calories, FatContent 24.3 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 34.8 g protein, CarbohydrateContent 61.2 g carbohydrate, SugarContent 5 g sugar, SodiumContent 2.3 g salt, FiberContent 3.7 g fibre
More about "eggs royal recipes"
ROYAL ICING RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 7 minutes
Category dessert
- In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
CRUMPET EGGS ROYALE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 45 minutes
Category Chef recipes
Calories 633 calories per serving
- Toast the crumpets, then poach the eggs. Lay the smoked salmon on the crumpets, then the poached eggs on top. Spoon over the sauce and serve immediately.
EGGLESS ROYAL ICING RECIPE - MOMMY'S HOME COOKING
From mommyshomecooking.com
Reviews 3.8
Total Time 5 minutes
Category Dessert
Cuisine American
Calories 524 kcal per serving
- RECIPE #2
HOW TO MAKE PERFECT EGGS ROYALE - HONEST COOKING - RECIPES
From honestcooking.com
EGGS ROYALE RECIPE |BREAKFAST RECIPES | PBS FOOD
From pbs.org
EGGS ROYALE RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
EGGS ROYALE (SMOKED SALMON EGGS BENEDICT) - CAROLINE'S COOKING
EGG CODDLER RECIPES | MUSEUM OF ROYAL WORCESTER
From museumofroyalworcester.org
EGGS ROYALE RECIPE |BREAKFAST RECIPES | PBS FOOD
From pbs.org
DELICIOUS AND EASY EGGS ROYALE RECIPE FOR ONE
From justaveragejen.com
EGGS ROYALE - WHAT A GIRL EATS
From whatagirleats.com
CLASSIC EGGS ROYALE | EGG RECIPES – BRITISH LION EGGS
From egginfo.co.uk
EGG CODDLER RECIPES | MUSEUM OF ROYAL WORCESTER
From museumofroyalworcester.org
EGGS: BENEDICT, FLORENTINE AND ROYALE – GENTLEMANS PORTION
From gentlemansportion.com
10 BEST NO EGG ROYAL ICING RECIPES | YUMMLY
From yummly.com
WHAT THE BRITISH ROYAL FAMILY REALLY EATS AT HOME
From thedailymeal.com
EGGS ROYALE RECIPE - YOUTUBE
ROYAL EGGS -- (PUEBLA, MEXICO) - MY FOOD AND FAMILY RECIPES
From myfoodandfamily.com
ROYAL ICING RECIPE | MARTHA STEWART
From marthastewart.com