Our little family has a Christmas morning tradition of smoked salmon, poached egg and hollandaise sauce on an English muffin, all washed down with a glass of Prosecco. This year was no different but to use up the smoked salmon we had the eggs royale again just before New Year.
English muffin, halved
1 egg per half muffin
Hollandaise sauce (you could make your own but for ease we’ve used a jar)
A pinch of pepper
First of all get a pan of water and bring to the boil. At this stage have your muffin ready to be toasted, the hollandaise somewhere it can warm slightly (or just microwave for 20 seconds) and the eggs to hand. On my hob a poached egg takes about two minutes so I start toasting the muffin just before.
Whisk the water round and break the egg into the whirlpool. Use the freshest eggs you can get your hands on, the freshness dictates how well the white forms around the yolk in a poached egg. Once the muffin is toasted, butter it, pile on salmon, add your now cooked poached egg and spoon some hollandaise on top.
A really simple but filling breakfast or brunch. Once you are used to poaching eggs, a simple poached egg on toast is one of life’s little pleasures, I often have one for lunch, sometimes over a little ham and cheese.