Eggs royale with smoked salmon

Ingredients

• 60 gEnglish muffin (1 piece)
• 100 gEggs, for poaching (2 piece)
• 17 gEgg yolk, for the sauce (1 piece)
• 20 gButter
• 5 gLemon juice (1 tsp)
• 60 gSmoked salmon
• 20 gRocket
• 10 mlVinegar, for the cooking water
• Salt, pepper, cayenne

How to make it

1. Melt the butter. Whisk the egg yolk with the lemon juice over a water bath until foamy, then whisk in the butter slowly until the sauce thickens. Season and keep it warm.
2. Hold water with the vinegar just below simmering, slide the eggs in one at a time and poach for four minutes.
3. Halve and toast the muffin and top it with rocket and salmon.
4. Set a poached egg on each half, hollandaise over it, cayenne on top.

One tip

If the sauce splits, whisk in a teaspoon of cold water. It usually comes back.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.