Eggs royale
Serves: 2
Prep time: 10 minutesTotal time: 
Photographed by Dan Jones
Eggs royale
Serves: 2
Prep time: 10 minutesTotal time: 
See more recipes
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 2 English muffins
- a knob of butter, for spreading
- a few slices of Scottish smoked salmon
- 4 large eggs
- 1 x jar ready-made hollandaise sauce
- 1 tbsp of chives, freshly chopped
Step by step
- Split two English muffins, toast and butter them.
- Poach 4 large eggs.
- Lay a slice or two of Taste the Difference Scottish smoked salmon on each toasted and buttered muffin half and top with a poached egg and a spoonful of warm ready-made hollandaise sauce.
- Sprinkle with snipped chives. Serve piping hot.
