Eggs Royale with Smoked Salmon
on brioche bread with Hollandaise sauce | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients for 2 people.
A true classic, this dish is the little brother of “Eggs Benedict.” The only difference is the addition of smoked salmon, which makes it even tastier!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
4 piece
Egg
(Contains Egg)
100 g
Hollandaise sauce
(Contains Milk, Egg)
100 g
Spinach
120 g
Smoked salmon
(Contains Fish)
2 piece
Brioche bun
(Contains Milk, Soy, Wheat)
Not included in your delivery
1 tablespoon
Sunflower oil
4 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
This step shows a simple method for preparing eggs. If you'd prefer poached eggs, follow the instructions in the next step.
- Preheat the oven to 180°C. Make sure the eggs are just submerged in water in a saucepan with a lid.
- Bring the water to a boil and boil the eggs with the lid on for 6 - 8 minutes (see Tip).
- Peel the eggs and cut them in half when finished, then move on to step 3.
Tip: boil the eggs for 6 minutes if you prefer soft-boiled, or 10 minutes for hard-boiled.
- Preheat the oven to 180°C and boil plenty of water in a large pan. Add 4 tbsp vinegar to the water as soon as it starts to boil.
- Break the eggs into individual glasses. Use a whisk to swirl the water so that you get a small whirlpool. Carefully pour in the eggs one at a time, then turn the heat low and let them cook until the white part has set fully - this should take 2 - 3 minutes (see Tip).
- Take the eggs out of the pan with a slotted spoon, then put them on a plate lined with kitchen paper to absorb the water.
Tip: this method will give nice runny egg yolks, but feel free to cook them for a minute longer if you prefer the yolks to be more cooked.
- Meanwhile, heat the sunflower oil in a frying pan over medium-high heat.
- Reduce the heat and then tear the spinach into the pan, in batches if needed. Add a pinch of salt and pepper.
- Fry the spinach while stirring for 1 minute until it starts to wilt down, then take the pan off the heat.
- Heat up the Hollandaise sauce in a small saucepan for 1 - 2 minutes. Put the brioche rolls in the oven to bake for 3 - 4 minutes.
- Cut open the brioche rolls and top with the spinach and smoked salmon.
- Carefully place the eggs on top and drizzle the Hollandaise sauce over the eggs.