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Eggs royale

Eggs royale

serves 2

This dish is a true breakfast classic. A close relation to Eggs Benedict, the main difference is the addition of smoked salmon, which some would say makes it even more tasty!

Tags:
Super Quick
Egg(s) not included
Calorie Smart
Allergens:
Senf
Egg
Milk
Soja
Hvede
Pesce
Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Total10 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Hollandaise Sauce

2 unit(s)

Brioche Buns

100 grams

Smoked Salmon

120 grams

Baby Spinach

1 sachet(s)

Apple Cider Vinegar

Not included in your delivery

4 unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values

Energy (kJ)2301 kJ
Energy (kcal)550 kcal
Fat30.8 g
of which saturates8.7 g
Carbohydrate38 g
of which sugars8.3 g
Dietary Fiber0.2 g
Protein34.6 g
Salt3.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

Poach the Eggs
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a pot of water.
  • Once boiling, add the vinegar. Crack each egg (2 per person) into separate small bowls.
  • Swirl the water to create a whirlpool. Lower each egg—one by one—into the centre of the whirlpool.
  • Lower the heat to a simmer. Poach until the white is cooked and firm, 2-3 mins.
  • When ready, remove each egg with a slotted spoon. Place on a kitchen paper-lined plate. Season to taste with salt and pepper.

TIP: If you want a less runny yolk, cook for 1 min more.

Prep the Rest
2
  • Meanwhile, place a pan over high heat (no oil).
  • When hot, add the spinach. Season with salt and pepper and add a splash of water. Cook until wilted, 2-3 mins.
  • Pour the Hollandaise into a small pot and gently warm through on medium heat.
    Season to taste with salt, pepper and sugar.
  • Pop the buns into the oven to warm, 2-3 mins.
Assemble and Serve
3
  • Divide the spinach between the cut side of each bun.
  • Garnish with pieces of torn smoked salmon.
  • Place the eggs on top and finish with a dollop of Hollandaise sauce.