Another recipe for you all today, which I have to admit is not my own creation. Whoever did create this recipe, probably many years ago, was an absolute legend because it is just divine. It is also very well know. Eggs Royale, an extremely popular and well know breakfast across the world. Beautiful brioche toast or a breakfast muffin, served with smoked salmon, a poached egg and hollandaise source. It is one of my all time favourite breakfasts and is always such a treat when I actually get round to eating it. It can also be known as Eggs Benedict when served with ham as apposed to smoked salmon, or Eggs Florentine when served with spinach as a vegetarian option. I love all three, but the most special one has to be smoked salmon. Something about smoked salmon always just makes me feel happy, the beautiful flavour is always just able to hit the spot. Over the past few years when living with my grandparents, it has become a tradition that we eat this for breakfast on Christmas day. We always get up at a leisurely time, then tuck into this delicious breakfast with a bucks fizz. We have our presents throughout the day, so have a few in the morning when eating. As we always have a later lunch, usually at about three, the filling breakfast is always needed. I know that so many people do Christmas completely differently, but this is how I love to spend it. I thought I would share the recipe for Eggs Royale in case you can’t find it anywhere, simply because I love it so much and I feel like everybody needs to try it at home. It really isn’t as difficult as it sometimes looks. 
Ingredients (to serve one):

2 Slices Brioche Bread // Smoked Salmon // 1 Egg // 150g butter // 2 egg yolks // 1 tbsp white wine vinegar // 1 lemon 

I always start by making the hollandaise. I use a simple Jamie Oliver recipe that is quick and easy. Get a small saucepan that a heatproof bowl can sit on top of. Half fill the pan with boiling water and bring to a gentle simmer. Once simmering, turn the heat down to as low as possible. 
Place the butter in a separate pan over a low heat, so it melts but doesn’t burn. Once melted, remove from the heat. Place the egg yolks in your heat proof bowl, making sure it is as low as possible so the eggs don’t scramble. Using a whisk, beat the eggs, then add the white wine vinegar. Keep whisking, and start to slowly add the melted butter. Don’t stop whisking, and eventually a smooth and thick sauce will form. Season with salt and pepper and add a squeeze of lemon juice. Set aside whilst you prepare the other ingredients. 
Toast the brioche in a toaster, then butter. Top with the smoked salmon. Bring a saucepan to the boil and poach the egg. Once cooked, place the egg on top of the smoked salmon. Heat the sauce up a little again and drizzle over the poached egg and salmon. Season with salt and pepper and enjoy! 
P.s. No Eggs Royale would be complete without a glass of Champagne or Bucks Fizz on Christmas day. 


– enjoy – 





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I cannot take credit for this delicious and wonderful recipe. 

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