Eggs Benedict & Eggs Royale

Eggs Benedict & Eggs Royale

A breakfast fit for kings, with minimal prep time for those lazy mornings.

Prep Time: 5 Minutes      Cook Time: 1 Hour      Serves: 1
Notes & Tips:

Temperature control is key to avoid curdling the hollandaise sauce. If in doubt, it’s better to go lower and slower first as all it takes is a little too much heat for the sauce to curdle.

Ingredients: 
  • 2 medium eggs
  • 1 English muffin

Hollandaise Sauce

  • 1 large egg yolk
  • 8ml warm water
  • 60g cold unsalted butter
  • 8ml lemon juice
  • Salt and black pepper

Accompaniments

  • 2 Parma ham slices 
  • 35g smoked salmon
  • Sprinkle of Paprika 
  • Black pepper 

 

Method: 

1 hour before serving: 

  • Preheat your sous vide water bath to 64°C (147°F) with 1 hour cooking time. Once target temperature is reached, use a spoon to gently place the eggs in the water bath to cook.

5 minutes before serving:

  • Slice the English muffin in half before lightly toasting in the oven. 

Hollandaise Sauce:

  • Place the egg yolk, water and butter in a saucepan over a low heat, gently stirring with a whisk. Once the butter has melted, increase the heat slightly before whisking the contents of the saucepan vigorously until it thickens.
  • Once the sauce has thickened, remove the saucepan from the heat. Stir in the lemon juice before seasoning the sauce with salt and pepper.
To Serve: 
  • Place toasted halves of the muffin on a plate, topped with Parma ham and smoked salmon respectively. 
  • Carefully crack each egg gently on top of the ham and salmon. Drizzle a spoonful of the hollandaise sauce on top of each egg, along with some fresh ground black pepper and paprika. Serve immediately.