Malika van Reenen’s eggs royale
EGGS ROYALE Executive chef, Signal at the Cape Grace, Cape Town "This recipe is always a firm favourite for breakfast at the hotel, as well as for a special brunch at home."
INGREDIENTS:
- Hollandaise sauce
- 2 large egg yolks
- Pinch of salt
- 15ml (1 tbsp) lemon juice
- 30ml (2 tbsp) boiling water
- 125ml (½ cup) clarified butter (melted and skimmed until you have a clear liquid)
- Other ingredients:
- 100g smoked salmon
- 2 English muffins
- 100g spinach, steamed
- 2 large eggs, poached
- Salt and white pepper
METHOD:
For the sauce, heat the egg yolks, salt, lemon juice and water in a double boiler, whisking until light and foamy. Remove from the heat and whisk in the clarified butter a tablespoon at a time.
Place salmon on muffins, add some spinach, top with a poached egg and spoon over sauce. Season and serve.
Serves 2
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