Eggs Royale

We’ve done what they thought impossible. We’ve made a lighter Hollandaise sauce which actually tastes like the real thing! An absolute must try for brunch lovers.

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Cook: 15 mins


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Place heatproof bowl over a shallow saucepan of lightly simmering water - it’s important the bowl is not too hot, to avoid eggs splitting. Crack egg yolks into bowl, then whisk together, before gradually whisking in melted butter until fully combined. Add greek yoghurt and continue to whisk. Your sauce will be runny at first, but continue to whisk until sauce thickens. If the sauce like it will split, then remove from heat and continue to whisk until it cools. Season with salt and pepper, to taste.
To poach your eggs, bring a medium saucepan of water to boil, add salt and a tbsp of any type of vinegar. We’ll poach two eggs at a time, so crack two eggs into a small bowl. Then, once water is lightly simmering, use a spatula create a whirlpool inthe boiling water, then carefully pour eggs from bowl into the centre of saucepan. The eggs will immediately begin to cook and should form into a solid shape. Cook for 2-3 mins for a runny yolk, then remove using a slotted spoon. Drain off excess water before serving. Repeat this process for remaining eggs.
Toast and butter your sourdough. Place smoked salmon on toast, then your poached egg, then drizzle 1-2 tbsp of Hollandaise onto your poached eggs. Garnish with fresh basil (optional) and freshly ground black pepper.

Nutritional Info

Cals – 403
Carbs – 20g
Protein – 24.8g
Fat – 24g


Serves 3

For the Light Hollandaise

  • 3 egg yolks.
  • A big squeeze of lemon juice.
  • 10-15g of unsalted butter - melted
  • 3tbsp of greek yoghurt.
  • Salt and pepper, to taste.

To Serve

  • 6 high quality golden-yolk eggs.
  • 100g of smoked salmon.
  • 3 large slices of sourdough - cut in half and toasted.
  • Fresh basil, to garnish.

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