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Eggs Royale on Toast

A variation of the beloved Eggs Benedict, Eggs Royale uses fresh smoked salmon instead of ham. It’s bursting with delicious flavour and makes the perfect weekend brunch for family and friends. And if you're worried about perfecting the poached eggs, don’t be! Check out our top tips for poaching perfect eggs every time.

  • Preparation time: 30 min(s)
  • Cooking time: 15 min(s)
  • Servings: 2

How to make

  1. To make the Hollandaise sauce, whisk the egg yolks in a small heatproof bowl with 1 tsp of lemon juice and a dash of white wine vinegar. Keep whisking until the egg mix is frothy!
  2. Fill a small saucepan with water and bring to a gentle simmer. Place the bowl neatly on top of the pan, making sure it doesn’t touch the water. Whisk again to thicken the egg mixture.
  3. Remove from the heat and season with salt and pepper then cover and put to one side.
  4. To poach the eggs, bring the water in the large pan to the boil, then reduce to a medium heat and add a dash of white wine vinegar.
  5. Crack each of the four eggs into separate ramekins. Swirl the water, before lowering the first egg into the water, making sure the heat remains low to avoid throwing the egg around.
  6. Allow the egg to poach for around 2 to 3 minutes. When the egg is poached, it should have set whites but soft yolks.
  7. Once you’re happy the egg is poached, remove it from the water with a slotted spoon and place it onto a kitchen towel. Repeat with each egg.
  8. Toast the bread and once toasted, slather each slice with butter.
  9. Place a slice of salmon on top of each piece of toast, followed by a poached egg.
  10. Pour the Hollandaise sauce over the top of each egg and season with salt and pepper to serve.