Recipe – Eggs Royale with Ullapool Hot Smoked Salmon
Guest post from Jack Munn @Umami_Jam
Healthy eggs royale. This @pesky_fish series needed at least one breakfast dish, and it had to be eggs royale. Poached eggs over hot smoked salmon and a healthier and lighter hollandaise sauce. Greek yogurt is amazing when you’re trying to make healthier alternatives to sauces, such as hollandaise. Alternatively, use Hot Smoked Trout for the most beautiful clean and meaty flavour.
Please, please don’t use vinegar to poach your eggs. It’s unnecessary and makes your eggs taste like vinegar. I use a high rimmed frying pan, and just confidently crack the eggs in. I wait till they start floating before removing them from the simmering water. Much easier than faffing around with cling film or any of these other poaching methods.
Serves: 1 person
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
80g 0% fat Greek yogurt
1 egg yolk
1tsp Dijon mustard
Tiny squeeze of lemon
Dash of cayenne pepper
1 English muffin
Mixed salad leaves
2 good quality eggs
100g Ullapool hot smoked salmon
1. For the healthy hollandaise, add the greek yoghurt, mustard, lemon juice, cayenne and egg yolk to a bowl. Place over a pot of boiling water and whisk constantly for 10-15 minutes, or until the sauce has thickened to your liking.
2. Poach two eggs. Slice the English muffin in half and toast. Butter the muffin, then add some mixed leaves and hot smoked salmon. Place the eggs over the smoked salmon, then spoon over the hollandaise. Garnish with chives and enjoy.