This Eggs Benedict Royale is a seafood twist on the classic Eggs Benedict. It’s made with fresh smoked salmon, poached eggs and a delicious beaurre blanc sauce.
- 1/2 tsp white wine vinegar
- 2 large eggs
- 1 soft white muffin halved
- Olive Oil, for cooking
- 4 Slices of Connemara Smokehouse Smoked Salmon (about 100g)
Ingredients for the Beurre Blanc
- 100ml double cream
- 25g unsalted butter
- juice 1/2 lemon
- 2 tsp Dijon mustard
- Dash of Tabasco sauce
- Fresh chives or dill, to garnish
Lesley Waters prepares Eggs Benedict Royale at BBC Kitchen Clinic using Connemara Smokehouse Smoked Salmon.
Preheat the grill. To make the beurre blanc, place the cream, butter, lemon juice, mustard and tabasco in a small pan. Heat for 3-4 minutes, whisking until the sauce is thickened glossy. Season the sauce to taste and keep warm.
Meanwhile, heat a large pan of boiling water with the vinegar. When the water is bubbling, break the eggs in, then move the pan to the edge of the heat and simmer the eggs gently for 3 minutes, until the whites are just set.
Toast the muffin halves for 3-4 minutes under the hot grill until lightly golden.
Heat a non-stick frying pan, add a thin film of olive oil and lightly sear the Connemara Smokehouse Smoked Salmon for up to 1 minutes on each side.
Remove the poached eggs with a slotted spoon, drain them on kitchen paper and trim off any ragged edges with scissors or a sharp knife.
Put a muffin half on each of two warmed plates and arrange the salmon on them. Top with poached eggs and either spoon over the beurre blanc or serve it on the side.
Garnish with fresh chives or dill and black pepper and serve at once.