Decky Walsh's

Upton Farm Eggs Royale

Upton Farm Eggs Royale

Upton Farm’s Eggs Royale

Eggs Royale is the classic Eggs Benedict with a twist, you substitute smoked salmon for the ham and let the magic happen.

Print Recipe
Prep Time: 30 mins
Upton Farm’s Eggs Royale
Cook Time: 15 mins
Description:
Spoil yourself or someone you love with this Eggs Royale recipe made with smoked salmon and creamy hollandaise sauce. Perfect for breakfast in bed, birthdays or Valentine's day, our Eggs Royale recipe is simple but effective.
Ingredients:
• 4
Upton’s Eggs
• 2
tbsp of
white wine vinegar
• 2
slices of
sour dough (toasted)
a little butter, for spreading
• 8
slices of
Woodcock’s smoked salmon
chopped chives (for garnish)
For the hollandaise sauce:
• 2
teaspoons of
lemon juice
• 2
teaspoons of
white wine vinegar
• 3
egg yolks
• 125
grams of
unsalted butter from Glenilen or Aughadown (diced)
Cooking Method:

First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.

To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.

Lightly toast and butter the sourdough slices, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

Go raibh an bia blasta!

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