20
Scotty Brand Smoked Salmon
1 English muffin
Wilted spinach
2 poached eggs
125g butter
2 egg yolks
½ tsp white wine vinegar
Squeeze of lemon juice
Pinch of chilli flakes
Salt and pepper
For the hollandaise sauce, melt the butter in a saucepan and skim any white solids from the surface.
Put the egg yolks, white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes and then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated, and you have a creamy hollandaise sauce. (If it gets too thick, add a splash of water). Season with a squeeze of lemon juice, salt and pepper and chilli flakes.
Cook your poached eggs for 3-4 minutes.
Half the English muffin and toast to your desired preference.
To assemble the eggs royale, top each with wilted spinach, Scotty Brand Smoked Salmon, poached eggs, season with salt and pepper, spoon over a generous helping of hollandaise and finish off with some chilli flakes.
