Eggs royale

1. 1

   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.

2. 2

   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.

3. 3

   Turn off the heat but leave the bowl on top to keep the sauce warm. A piece of greaseproof paper laid directly on the surface will stop a skin forming.

4. 4

   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.

5. 5

   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.

6. 6

   Spoon the poached egg into the cold water. Repeat 3 times and keep the water gently simmering when all the eggs are done.

7. 7

   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.

1 serving ≈ 240 g

Nutrition values are estimates. - means data is unavailable.