Eggs Royale with smoked trout

Serves 1

Ingredients

For the Hollandaise sauce

• 125g butter
• 2 egg yolks
• ½ tsp of white wine vinegar
• Squeeze of lemon juice
• Pinch of cayenne pepper

For the Eggs Royale

• 1 English muffin sliced in half
• 2 slices of smoked trout
• 2 eggs

Method

Melt the butter in a small saucepan and keep it warm.

Put the egg yolks, vinegar, a pinch of salt and a little cold water in a glass bowl that will fit over a small pan (to make a bain-marie). Whisk for a few minutes before putting the bowl over a pan of just simmering water and whisk continuously for about three to five minutes until it thickens.

Remove from the heat and slowly whisk in the melted butter, a little at a time, until it is all incorporated. If it gets too thick add a little water. Season with lemon juice and cayenne pepper.

Lightly toast the muffin and poach the eggs. Top each half of muffin with a slice of smoked trout, a poached egg and spoon over the warm Hollandaise.

*To save time, and if young children are helping to make this special dish, shop-bought Hollandaise sauce can be used. Just warm gently in a small saucepan before spooning over the poached eggs.

Serve with a glass of Poulton Hill Vineyard’s Bulari sparkling white wine.