Eggs Royale with Hollandaise Sauce Recipe

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

200g Smoked Salmon
2 Muffins, toasted
4 Eggs,  for poaching
Chopped Chives,  for decoration

For the Hollandaise –

125g Welsh Salted Dragon Butter
1 tsp White wine vinegar
Splash of lemon juice
3 egg yolks

Melt the Welsh Salted Dragon Butter on a low heat.

Meanwhile, fill another saucepan half full of water and leave until the water is simmering.

Separate the egg yolks from the whites and put in a heatproof bowl.

Place the bowl over the saucepan of simmering water and whisk continuously.

Whilst whisking, slowly pour in the melted Welsh Salted Dragon Butter bit by bit, and add the vinegar and lemon juice. Keep whisking until it turns creamy.

Pour over poached eggs and serve with Black Mountains Smokery Smoked Salmon!

Sprinkle with chopped chives and enjoy!

Check out the video here …. Eggs Royale with Hollandaise Sauce