Eggs Royale

Name: Eggs Royale
Total time: 15 min
Yield: 4 servings
Ingredients: 250 g Unsalted butter; 30 ml Water; 1 tbsp White wine vinegar; 4 piece Egg yolks; 1,000 ml Water; 1 piece Lemon; 0.5 tsp Salt; 1 pinch Ground black pepper; 4 piece English muffins; 1,000 ml Water; 1 tbsp White wine vinegar; 0.5 tsp Salt; 1 piece Egg; 1 piece Egg; 1 piece Egg; 1 piece Egg; 200 g smoked salmon; 1 pinch Cayenne pepper

15 min · 15 min active · makes ~3.1 l · Trivial

Poached eggs on English muffins with smoked salmon and hollandaise sauce made with Egg yolks and Lemon, finished with Cayenne pepper.

See more →

Eggs Royale

Poached eggs on English muffins with smoked salmon and hollandaise sauce made with Egg yolks and Lemon, finished with Cayenne pepper.

See more →

TOTAL TIME

15 min

ACTIVE TIME

15 min

QUANTITY

~3.1 l

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/15

Ingredients

0/11 gathered · 4 servings

250g

2,030ml

2tbsp

4piece

1piece

1tsp

1pinch

4piece

200g

1pinch

#	Quantity	Notes	State
1	250g	—	—
2	2,030ml	—	—
3	2tbsp	—	—
4	4piece	—	—
5	1piece	—	—
6	1tsp	—	—
7	1pinch	—	—
8	4piece	—	—
9	4piece	—	—
10	200g	—	—
11	1pinch	—	—

Tools

17 items

Serveware

1 item

Procedure

39 steps

1 of 39

Set the oven to 60 °C so you have somewhere to keep the muffins and salmon warm while you finish the hollandaise and poach the eggs.

60°C

⏱ 5 min

2 of 39

Add the butter to a small saucepan.

Unsalted butter · 250 g

⏱ 10s

ResultUnsalted butter

3 of 39

Melt the butter over a low heat until fully liquid and just beginning to foam at the edges, then remove from the heat and set aside.

⏱ 3 min

ResultMelted butterused in step 13

4 of 39

Pour a splash of cold water into the heatproof bowl.

Water · 30 ml

⏱ 5s

ResultWater

5 of 39

Add 1 tbsp of the white wine vinegar to the bowl.

White wine vinegar · 1 tbsp

⏱ 5s

ResultWater and white wine vinegar

6 of 39

Add the egg yolks to the bowl, separating each one carefully and letting the whites fall away.

Egg yolks · 4 piece

⏱ 10s

ResultWater and white wine vinegar and egg yolks

7 of 39

Whisk the yolks, water and vinegar together until the mixture is pale and slightly frothy.

⏱ 30s

ResultWhisked yolks and vinegar

8 of 39

Fill the medium saucepan with a few centimetres of water.

Water · 1,000 ml

⏱ 10s

ResultMeasured water

9 of 39

Bring the water to a gentle simmer over a medium heat — you want wisps of steam and the odd small bubble, not a rolling boil.

⏱ 2 min

ResultSimmering water

10 of 39

Set the heatproof bowl over the saucepan, making sure its base does not touch the water.

Simmering water · step 9

⏱ 10s

ResultWhisked yolks and vinegar

11 of 39

Whisk the yolk mixture continuously over the steam until it thickens, triples in volume, and leaves a thick ribbon trail when the whisk is lifted — this takes about 3 to 4 minutes.

⏱ 4 min

ResultThick sabayon

12 of 39

Lift the bowl off the heat and set it down to steady it.

⏱ 10s

ResultThick sabayon

13 of 39

Whisking constantly, pour the melted butter into the sabayon in a very slow, thin, steady stream — start with just drops to temper the yolks, then increase to a thin trickle — until all the butter is incorporated and the sauce is thick, glossy and coats the back of a spoon.

Melted butter · step 3

⏱ 2 min

ResultHollandaise sauce

14 of 39

Halve the lemon and squeeze the juice into a small bowl using a citrus juicer, removing any pips.

Lemon · 1 piece

⏱ 20s

ResultLemon juice

15 of 39

Stir the lemon juice into the hollandaise.

Lemon juice · step 14

⏱ 5s

ResultHollandaise sauce and lemon juice

16 of 39

Season the hollandaise with salt, tasting as you go.

Salt · 0.5 tsp

⏱ 10s

ResultHollandaise sauce and lemon juice and salt

17 of 39

Add a pinch of black pepper and stir to combine, then cover the bowl loosely and keep it warm over the pan of barely simmering water.

Ground black pepper · 1 pinch

⏱ 5s

ResultSeasoned hollandaiseused in step 41

18 of 39

Split each English muffin in half with the bread knife.

English muffins · 4 piece

⏱ 30s

ResultHalved English Muffins

19 of 39

Lay all 8 halves cut-side up on the baking tray.

Halved English Muffins · step 18

⏱ 15s

ResultHalved English Muffins

20 of 39

Slide the baking tray into the oven.

⏱ 10s

ResultHalved english muffins

21 of 39

Warm the muffin halves through for about 5 minutes (60 °C).

60°C

⏱ 5 min

ResultToasted English muffins

22 of 39

Using oven gloves, pull the baking tray from the oven and move it to a heatproof surface.

⏱ 10s

ResultToasted english muffins

23 of 39

Slide the tray of toasted muffins back into the oven set to 60 °C to keep warm while you poach the eggs.

⏱ 10s

ResultToasted english muffins

24 of 39

Fill the large deep pan with water to a depth of about 8 cm.

Water · 1,000 ml

⏱ 10s

ResultWater

25 of 39

Add the remaining 1 tbsp of white wine vinegar to the poaching water; it helps the whites hold together.

White wine vinegar · 1 tbsp

⏱ 5s

ResultWater and white wine vinegar

26 of 39

Add a pinch of salt to the poaching water.

Salt · 0.5 tsp

⏱ 5s

ResultWater and white wine vinegar and salt

27 of 39

Bring the water to a gentle simmer over a medium heat — you want a lazy surface with a few small bubbles rising, not a rolling boil.

⏱ 2 min

ResultAcidulated simmering water

28 of 39

Crack one egg into a small bowl, holding it close to the rim so the yolk stays intact.

Egg · 1 piece

⏱ 10s

ResultEgg

29 of 39

Tip the egg from the bowl gently into the simmering water, lowering the bowl to just above the surface before releasing.

Egg · step 28

⏱ 5s

ResultEgg and acidulated simmering water

30 of 39

Crack the second egg into a second small bowl.

Egg · 1 piece

⏱ 10s

ResultEgg

31 of 39

Tip the second egg into the water alongside the first.

Egg · step 30

⏱ 5s

ResultEgg and acidulated simmering water

32 of 39

Crack the third egg into the small bowl.

Egg · 1 piece

⏱ 10s

ResultEgg

33 of 39

Tip the third egg into the water.

Egg · step 32

⏱ 5s

ResultEgg and acidulated simmering water

34 of 39

Crack the fourth egg into the second small bowl.

Egg · 1 piece

⏱ 10s

ResultEgg

35 of 39

Tip the fourth egg into the water.

Egg · step 34

⏱ 5s

ResultEgg and acidulated simmering water

36 of 39

Leave the eggs undisturbed in the gently simmering water for 3 to 3½ minutes, until the whites are fully set and opaque but the yolks remain soft and yielding when pressed very lightly with the back of a spoon.

⏱ 3 min 15s

ResultPoached eggsused in step 40

37 of 39

Using oven gloves, retrieve the tray of warm muffins from the oven and set it on the counter.

⏱ 10s

ResultToasted english muffins

38 of 39

Place 2 warm muffin halves side by side, cut-side up, on each of the 4 dinner plates.

Toasted english muffins · step 37

⏱ 20s

ResultToasted english muffins

39 of 39

Lay the smoked salmon slices over the muffin halves, folding them loosely so they drape rather than sit flat.

Smoked salmon · 200 g

⏱ 30s

ResultArranged muffin halves and smoked salmon

Total Time15 min

#	Product	Tool	Action
1	—	60°C	Set the oven to 60 °C so you have somewhere to keep the muffins and salmon warm while you finish the hollandaise and poach the eggs.⏱ 5 min
2	250 g		Add the butter to a small saucepan.⏱ 10sResultUnsalted butter
3	—		Melt the butter over a low heat until fully liquid and just beginning to foam at the edges, then remove from the heat and set aside.⏱ 3 minResultMelted butterused in step 13
4	30 ml		Pour a splash of cold water into the heatproof bowl.⏱ 5sResultWater
5	1 tbsp		Add 1 tbsp of the white wine vinegar to the bowl.⏱ 5sResultWater and white wine vinegar
6	4 piece		Add the egg yolks to the bowl, separating each one carefully and letting the whites fall away.⏱ 10sResultWater and white wine vinegar and egg yolks
7	—		Whisk the yolks, water and vinegar together until the mixture is pale and slightly frothy.⏱ 30sResultWhisked yolks and vinegar
8	1,000 ml		Fill the medium saucepan with a few centimetres of water.⏱ 10sResultMeasured water
9	—		Bring the water to a gentle simmer over a medium heat — you want wisps of steam and the odd small bubble, not a rolling boil.⏱ 2 minResultSimmering water
10	Simmering waterstep 9		Set the heatproof bowl over the saucepan, making sure its base does not touch the water.⏱ 10sResultWhisked yolks and vinegar
11	—		Whisk the yolk mixture continuously over the steam until it thickens, triples in volume, and leaves a thick ribbon trail when the whisk is lifted — this takes about 3 to 4 minutes.⏱ 4 minResultThick sabayon
12	—		Lift the bowl off the heat and set it down to steady it.⏱ 10sResultThick sabayon
13	Melted butterstep 3		Whisking constantly, pour the melted butter into the sabayon in a very slow, thin, steady stream — start with just drops to temper the yolks, then increase to a thin trickle — until all the butter is incorporated and the sauce is thick, glossy and coats the back of a spoon.⏱ 2 minResultHollandaise sauce
14	1 piece		Halve the lemon and squeeze the juice into a small bowl using a citrus juicer, removing any pips.⏱ 20sResultLemon juice
15	Lemon juicestep 14		Stir the lemon juice into the hollandaise.⏱ 5sResultHollandaise sauce and lemon juice
16	0.5 tsp		Season the hollandaise with salt, tasting as you go.⏱ 10sResultHollandaise sauce and lemon juice and salt
17	1 pinch		Add a pinch of black pepper and stir to combine, then cover the bowl loosely and keep it warm over the pan of barely simmering water.⏱ 5sResultSeasoned hollandaiseused in step 41
18	4 piece		Split each English muffin in half with the bread knife.⏱ 30sResultHalved English Muffins
19	Halved English Muffinsstep 18		Lay all 8 halves cut-side up on the baking tray.⏱ 15sResultHalved English Muffins
20	—		Slide the baking tray into the oven.⏱ 10sResultHalved english muffins
21	—	60°C	Warm the muffin halves through for about 5 minutes (60 °C).⏱ 5 minResultToasted English muffins
22	—		Using oven gloves, pull the baking tray from the oven and move it to a heatproof surface.⏱ 10sResultToasted english muffins
23	—		Slide the tray of toasted muffins back into the oven set to 60 °C to keep warm while you poach the eggs.⏱ 10sResultToasted english muffins
24	1,000 ml		Fill the large deep pan with water to a depth of about 8 cm.⏱ 10sResultWater
25	1 tbsp		Add the remaining 1 tbsp of white wine vinegar to the poaching water; it helps the whites hold together.⏱ 5sResultWater and white wine vinegar
26	0.5 tsp		Add a pinch of salt to the poaching water.⏱ 5sResultWater and white wine vinegar and salt
27	—		Bring the water to a gentle simmer over a medium heat — you want a lazy surface with a few small bubbles rising, not a rolling boil.⏱ 2 minResultAcidulated simmering water
28	1 piece		Crack one egg into a small bowl, holding it close to the rim so the yolk stays intact.⏱ 10sResultEgg
29	Eggstep 28		Tip the egg from the bowl gently into the simmering water, lowering the bowl to just above the surface before releasing.⏱ 5sResultEgg and acidulated simmering water
30	1 piece		Crack the second egg into a second small bowl.⏱ 10sResultEgg
31	Eggstep 30		Tip the second egg into the water alongside the first.⏱ 5sResultEgg and acidulated simmering water
32	1 piece		Crack the third egg into the small bowl.⏱ 10sResultEgg
33	Eggstep 32		Tip the third egg into the water.⏱ 5sResultEgg and acidulated simmering water
34	1 piece		Crack the fourth egg into the second small bowl.⏱ 10sResultEgg
35	Eggstep 34		Tip the fourth egg into the water.⏱ 5sResultEgg and acidulated simmering water
36	—		Leave the eggs undisturbed in the gently simmering water for 3 to 3½ minutes, until the whites are fully set and opaque but the yolks remain soft and yielding when pressed very lightly with the back of a spoon.⏱ 3 min 15sResultPoached eggsused in step 40
37	—		Using oven gloves, retrieve the tray of warm muffins from the oven and set it on the counter.⏱ 10sResultToasted english muffins
38	Toasted english muffinsstep 37		Place 2 warm muffin halves side by side, cut-side up, on each of the 4 dinner plates.⏱ 20sResultToasted english muffins
39	200 g		Lay the smoked salmon slices over the muffin halves, folding them loosely so they drape rather than sit flat.⏱ 30sResultArranged muffin halves and smoked salmon
Total Time			15 min

Serving

Lift each poached egg from the water with a slotted spoon, hold it over the pan for a moment to drain, then set one egg on top of the salmon on each muffin half.
Spoon the warm hollandaise generously over each poached egg, letting it run down the sides.
Finish each plate with a light dusting of cayenne pepper and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	786kcal
	27g
	64g
	36g
	28g
	2g
	2g
	1,993mg

Ingredients0/11

Tools0/15

Recipe

Eggs Royale

Poached eggs on English muffins with smoked salmon and hollandaise sauce made with Egg yolks and Lemon, finished with Cayenne pepper.

What you’ll doYou will make hollandaise by whisking egg yolks over steam and slowly mounting melted butter into them, then warm English muffins whilst poaching four eggs in vinegared water. You'll assemble each plate with warm muffin halves, smoked salmon, a poached egg, and warm hollandaise, finishing with cayenne.

Serves4

Total15 min

LevelMedium

Ingredients

Unsalted butter250 g
Water2,030 ml
White wine vinegar2 tbsp
Egg yolks4 piece
Lemon1 piece
Salt1 tsp
Ground black pepper1 pinch
English muffins4 piece
Egg4 piece
Smoked salmon200 g
Cayenne pepper1 pinch

Tools

SpoonLemon juice bowl (small bowl)Egg bowl (small bowl)Small bowl 3 (small bowl)Bread knifeOvenSmall saucepanSlotted spoonCitrus juicerWhiskLarge deep panDinner plateBaking trayMedium saucepanOven gloveHeatproof bowlChopping board

Method

Set the oven to 60 °C so you have somewhere to keep the muffins and salmon warm while you finish the hollandaise and poach the eggs.

60°C5 minOven

Add the butter to a small saucepan.

10sSmall saucepanUnsalted butter · 250 g

Melt the butter over a low heat until fully liquid and just beginning to foam at the edges, then remove from the heat and set aside.

Result · Melted butter · used in step 13

3 minSmall saucepan

Pour a splash of cold water into the heatproof bowl.

5sHeatproof bowlWater · 30 ml

Add 1 tbsp of the white wine vinegar to the bowl.

5sHeatproof bowlWhite wine vinegar · 1 tbsp

Add the egg yolks to the bowl, separating each one carefully and letting the whites fall away.

10sHeatproof bowlEgg yolks · 4 piece

Whisk the yolks, water and vinegar together until the mixture is pale and slightly frothy.

30sHeatproof bowl, Whisk

Fill the medium saucepan with a few centimetres of water.

10sMedium saucepanWater · 1,000 ml

Bring the water to a gentle simmer over a medium heat — you want wisps of steam and the odd small bubble, not a rolling boil.

2 minMedium saucepan

Set the heatproof bowl over the saucepan, making sure its base does not touch the water.

10sHeatproof bowl, Medium saucepanSimmering water · step 9

Whisk the yolk mixture continuously over the steam until it thickens, triples in volume, and leaves a thick ribbon trail when the whisk is lifted — this takes about 3 to 4 minutes.

4 minHeatproof bowl, Whisk

Lift the bowl off the heat and set it down to steady it.

10sHeatproof bowl, Medium saucepan

2 minHeatproof bowl, WhiskMelted butter · step 3

Halve the lemon and squeeze the juice into a small bowl using a citrus juicer, removing any pips.

20sLemon juice bowl (small bowl), Citrus juicerLemon · 1 piece

Stir the lemon juice into the hollandaise.

5sHeatproof bowlLemon juice · step 14

Season the hollandaise with salt, tasting as you go.

10sHeatproof bowlSalt · 0.5 tsp

Add a pinch of black pepper and stir to combine, then cover the bowl loosely and keep it warm over the pan of barely simmering water.

Result · Seasoned hollandaise · used in step 41

5sHeatproof bowlGround black pepper · 1 pinch

Split each English muffin in half with the bread knife.

30sChopping board, Bread knifeEnglish muffins · 4 piece

Lay all 8 halves cut-side up on the baking tray.

15sBaking tray, OvenHalved English Muffins · step 18

Slide the baking tray into the oven.

10sBaking tray, Oven, Oven glove

Warm the muffin halves through for about 5 minutes (60 °C).

60°C5 minBaking tray, Oven

Using oven gloves, pull the baking tray from the oven and move it to a heatproof surface.

10sBaking tray, Oven, Oven glove

Slide the tray of toasted muffins back into the oven set to 60 °C to keep warm while you poach the eggs.

10sBaking tray, Oven, Oven glove

Fill the large deep pan with water to a depth of about 8 cm.

10sLarge deep panWater · 1,000 ml

Add the remaining 1 tbsp of white wine vinegar to the poaching water; it helps the whites hold together.

5sLarge deep panWhite wine vinegar · 1 tbsp

Add a pinch of salt to the poaching water.

5sLarge deep panSalt · 0.5 tsp

Bring the water to a gentle simmer over a medium heat — you want a lazy surface with a few small bubbles rising, not a rolling boil.

2 minLarge deep pan

Crack one egg into a small bowl, holding it close to the rim so the yolk stays intact.

10sEgg bowl (small bowl)Egg · 1 piece

Tip the egg from the bowl gently into the simmering water, lowering the bowl to just above the surface before releasing.

5sLarge deep panEgg · step 28

Crack the second egg into a second small bowl.

10sSmall bowl 3 (small bowl)Egg · 1 piece

Tip the second egg into the water alongside the first.

5sLarge deep panEgg · step 30

Crack the third egg into the small bowl.

10sEgg bowl (small bowl)Egg · 1 piece

Tip the third egg into the water.

5sLarge deep panEgg · step 32

Crack the fourth egg into the second small bowl.

10sSmall bowl 3 (small bowl)Egg · 1 piece

Tip the fourth egg into the water.

5sLarge deep panEgg · step 34

Result · Poached eggs · used in step 40

3 min 15sLarge deep pan, Spoon

Using oven gloves, retrieve the tray of warm muffins from the oven and set it on the counter.

10sBaking tray, Oven, Oven glove

Place 2 warm muffin halves side by side, cut-side up, on each of the 4 dinner plates.

20sDinner plateToasted english muffins · step 37

Lay the smoked salmon slices over the muffin halves, folding them loosely so they drape rather than sit flat.

30sDinner plateSmoked salmon · 200 g

Lift each poached egg from the water with a slotted spoon, hold it over the pan for a moment to drain, then set one egg on top of the salmon on each muffin half.

30sDinner plate, Slotted spoonPoached eggs · step 36

Spoon the warm hollandaise generously over each poached egg, letting it run down the sides.

30sDinner plate, SpoonSeasoned hollandaise · step 17

Finish each plate with a light dusting of cayenne pepper and serve immediately.

Result · Eggs Royale

10sDinner plateCayenne pepper · 1 pinch

Printed 7 October 2026