Kerrymaid’s Eggs Royale
Sophisticated and delicate, a brunch staple with none of the hollandaise heartache.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 10 mins | 20 mins | 1 |
Ingredients
- 1 Egg
- 1 English Muffin
- 80g Smoked Salmon
- 80ml Kerrymaid Hollandaise
- Pinch of Dill
- Pinch Black Pepper
Method
Warm the Kerrymaid Hollandaise in a pan over medium heat
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 spread the muffins with Kerrymaid Buttery, 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.
Top each with an egg, spoon over some Hollandaise and garnish with chopped dill.
TOP TIP FROM OUR CHEF
- Multiply as needed! Change it up by adding Crumbed ham instead of salmon
Allergens
- WHEAT
- EGG
- MILK