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Eggs royale with samphire
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8 Waitrose British Blacktail Medium Free Range Eggs
90g pack Waitrose Samphire
4 Waitrose White Butter Muffins, halved
2 x 100g packs Waitrose Scottish Oak Smoked Salmon
FOR THE HOLLANDAISE
2 Waitrose British Blacktail Medium Free Range Egg yolks
2 tsp white wine vinegar
125g unsalted butter, diced, plus extra to serve
Squeeze of lemon juice
1. For the hollandaise, put the egg yolks and vinegar with 2 tbsp of water into a heatproof bowl set over a pan of simmering water. Cook gently for 3-4 minutes, whisking constantly. When the yolks start to thicken add all of the butter then cook for 5 minutes, whisking constantly. Do this over a gentle heat – as the butter melts, the egg yolks will cook and everything will come together to a smooth, silky sauce. Remove from the heat and whisk in a little lemon juice to loosen the sauce. Season to taste, cover and set aside.
2. Meanwhile, one at a time, crack the whole eggs into a ramekin or teacup and carefully pour into a pan of gently simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny, then remove from the pan with a slotted spoon and drain. You may need to do this across 2 pans or in batches.
3. Bring a small pan of unsalted water to the boil, add the samphire, blanch for 2 minutes then drain. Toast the muffins then butter and share between 4 serving plates. Divide the salmon between the muffin halves, top with the poached eggs then spoon over the hollandaise sauce. Top with the samphire and serve.
Typical values per serving:
This recipe was first published in Thu Mar 29 09:37:00 BST 2018.