Festive eggs royale
Waitrose and Partners

Festive eggs royale

It’s not all about Christmas lunch, you know! Wow morning guests with this spectacular brekkie featuring delicious caviar that’s more affordable than you might think…

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseBreakfast
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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  • 15g Essential Unsalted Butter, plus extra for spreading
  • 260g pack Essential Spinach
  • 4 British Blacktail Free Range Medium Eggs
  • 180g pack hollandaise sauce
  • 2 muffins, halved
  • 100g smoked salmon
  • 4 tsp Elsinore Salmon Caviar
  • ½ lemon, for squeezing


  1. Melt the butter over a medium-high heat in a large frying pan (ideally high-sided or a sauté pan). Fry the spinach with a pinch of salt for 2-3 minutes until wilted. Tip into a sieve and drain, then press to extract as much liquid as possible.

  2. Rinse out the pan, then half-fill with just-boiled water from the kettle. Set over a medium-low heat so that there are just occasional bubbles rising to the top. Crack one egg into a ramekin, then slip the egg into the water. Repeat with the remaining eggs, keeping them well apart. Poach for 3-4 minutes or until the whites are set but the yolks still soft. Meanwhile, heat the hollandaise sauce in a pan according to pack instructions.

  3. Toast the muffin halves, then divide the pack of salmon and the spinach between them. Use a slotted spoon to lift the eggs from the water and pat dry with kitchen paper. Set each egg on top of the spinach, then drizzle over the hollandaise (add a splash of water to loosen if needed). Finish with 1 tsp salmon caviar, freshly ground black pepper and a squeeze of lemon juice.

Cook’s tip


Salmon caviar

Serve over scrambled eggs on toast, or on blinis with crème fraîche as an impressive Christmas canapé. 


Typical values per serving when made using specific products in recipe


1,975kJ/ 473kcals



Saturated Fat












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5 out of 5 stars1 rating