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Home Recipes

Eggs Benedict Royale

CHRIS’S KITCHEN | Maze Grill’s Head Chef Chris Arkadieff shows you the best way to start your weekend with an eggs benedict recipe fit for a Queen.

Chris Arkadieff by Chris Arkadieff
14-06-2020 19:30
in Recipes
Eggs Benedict Royale Recipe

Eggs Benedict Royale Recipe

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EGGS Benedict Royale with cured salmon on buckwheat muffins is a perfect way to get started in the morning. It’s easy to prepare and simply delicious. Tempt a few extra hands to help by laying your table with a basket of fresh croissants served with warm orange marmalade, nuts and spices topped with a little cinnamon and nutmeg.

Eggs Benedict Royale Recipe
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Eggs Benedict Royale Recipe

5 from 1 vote
Recipe by Chris Arkadieff Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Eggs Benedict Royal with cured Salmon on Buckwheat Muffins

Ingredients

  • 2 English buckwheat or whole meal muffins cut in two

  • 3 slices of smoked Scottish salmon

  • Freshly chopped parsley

  • For hollandaise sauce:
  • 100 g unsalted clarified butter

  • 2 tsp of fresh lemon juice

  • 1 tsp of white wine vinegar

  • 2 egg yolks

  • For poached eggs:
  • 2 large free-range eggs

  • 2 tsp of white wine vinegar

  • To serve:

Directions

  • For hollandaise sauce:
  • Melt the butter in a saucepan.
  • Place the egg yolks in a large bowl with the vinegar and lemon juice, whisk until the eggs become frothy and pale.
  • Place over a saucepan of slow boiling water and whisk for 5 minutes until the mixture starts to thicken. Be careful not to make the mixture too hot or the eggs will start to scramble.
  • Slowly add the melted butter and whisk until the butter is evenly mixed in. Finally season with salt and pepper and a little lemon juice for a more tangy taste is desired.
  • For poached eggs:
  • Bring a pot of water to the boil and add the vinegar. Stir the water creating a whirlpool. Crack the eggs and add one at a time.
  • Simmer for around 4 minutes, until the egg whites form but the yolk is soft.
  • To serve:
  • Toast the muffins and lightly butter and place the sliced of salmon on top followed by the poached eggs. Spoon a generous amount of hollandaise over the top and garnish with the fresh parsley and cracked black pepper.
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