Portly Cooks | Eggs Royale

Eggs Royale

This a complete cheats version of Eggs Royale. I was in a rush for something for breakfast the other day and this sprang to my mind, so here it is!

  • 1 Egg
  • 1/2 Soft White Roll or English Muffin
  • 100g Chapel and Swan Smoked Salmon
  • Water
  • 1 tbsp Hollandaise Sauce (I used Atkins & Potts)
  • Pinch of dried Parsley

There isn’t really much to say to be honest. Start though, by cutting the roll in half and sticking it in your toaster or under the grill.

I use a small frying pan to poach my eggs, I find it works the best and makes it easier (for me at least) to get them out of the pan.

Bring some water to the boil in the pan and once boiling, crack the egg into the pan. Poach the egg for around 3 minutes. While that’s cooking, cut the salmon into little strips and layer on top of the now toasted roll.

Once the egg is done, take it out and lay it on top of the smoked salmon, before topping with the hollandaise sauce. I know I could have made the sauce but who wants to faff around with making hollandaise when they’re hungry? Finally top with parsley and tuck in. Brunch is served!


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