EGGS ROYALE RECIPES

Steps:

• To make the hollandaise sauce, bring a small saucepan of water to a gentle simmer. Find a heatproof glass bowl that will fit neatly on top without touching the water and add the yolks, vinegar and 1 teaspoon of lemon juice. Whisk together until frothy, then place the bowl over the simmering water and whisk again until the mixture thickens. Gradually whisk in the butter, starting with single cubes, and as the sauce gets thicker, add 2–3 at a time. If the sauce begins to look oily – as if it might be splitting – whisk the mixture off the heat for a few minutes. When all the butter is incorporated, season with the remaining lemon juice, salt and white pepper. Turn off the heat but leave the bowl on top to keep the sauce warm. A piece of cling film laid directly on the surface will stop a skin forming.
• To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white wine vinegar. Bring to a gentle simmer. Fill a large bowl with cold water. Crack the first egg into a small sieve – this will drain away any runny egg that might cloud the water.
• Lower the heat so just a few small bubbles remain then stir to create a whirlpool. When the whirlpool has almost disappeared, tip the egg from the sieve into the middle of where the whirlpool was. Poach for 2 minutes while watching the heat – there should be small, gentle bubbles constantly but nothing more vigorous. Spoon the poached egg into the cold water. Repeat 3 times and keep the water gently simmering when all the eggs are done.
• Top each muffin half with a slice of smoked salmon. Reheat all the eggs in the poaching pan for 30 seconds, then sit on top of the salmon. Give the sauce a quick stir then spoon over the top of each egg – if it’s too thick, stir in a splash of cool water to thin. Garnish with the chives and serve immediately.

Steps:

• Make the hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.
• Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)
• Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
• Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don’t be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
• Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.
• Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.