Eggs Royale Recipe

by admin on May 30, 2012

Recently I published a recipe for Salmon Gravlax and promised I would follow this up with a recipe for Eggs Royale, so here it it. Normally for this dish one would use smoked salmon but I couldn’t resist using the salmon gravlax instead to give this classic dish a different taste.

I’ve also been really craving Hollandaise sauce for a really long time but with my pregnancy I couldn’t touch it. Now I finally have a healthy, happy and cute baby it’s time for me to have some of those forbidden foods for pregnant ladies, such as Hollandaise sauce, home made caesar salad dressing, rare steaks, swordfish, tuna, this kind of ocean fish etc etc. So here is my version of Hollandaise sauce and Eggs Royale.

For this blog post I also drew a step-by-step tutorial image for the hollandaise sauce. I’ve been thinking about illustrating some of my recipes for a long time and while the drawing does take up quite a lot of time, I’ve finally started it. It was fun to draw and I’m personally happy with the way everything has turned out. My illustrations could do with some refinement but this is something I will do more of in the future.

Also some updates about Amelia. Amelia is now 11 weeks and 5 days old. Just like everyone says, babies grow up so quick and when I look at her now and photos of her when she was just born, she looks completely different. Amelia is now also communicating with us a lot more. She will talk back (in baby talk of course) if we talk to her, she smiles all the time and she’s now laughing a lot. Whenever she talks to us we will talk back to her in the same language she uses and she absolutely loves it. Chris is also the master of belly raspberries which she absolutely loves.

There’s nothing happier in life than seeing your own baby happy.

So below the photo of the Eggs Royale and procedure image below, there are some new photos of Amelia. Being a parent is an extremely tiring job but as you can see she now has a really cute smile so every time I/we feel tired, frustrated, one little smile and everything is perfectly happy again. We’ve also had some really amazing weather here in Scotland recently (at least by Scottish standards) so we’ve been travelling around a little bit. In my next blog post I’ll share some of these photos.

Eggs Royale Recipe

Ingredients for Hollandaise Sauce:

1/2 a shallot, chopped finely
3 large eggs yolks
2 tablespoons of white wine vinegar
4-5 pepper corns
200g butter

 

Ingredients for Eggs Royale:

2 duck eggs
Few slices of Salmon Gravlax
2 English mufins
1 tablespoon Hollandaise sauce

 

Produces for Eggs Royale:

  1. Toast the English muffins and poach 2 duck eggs
  2. Put a few slices of Salmon Gravlax on top of the English muffin and place a poached duck egg on top of it
  3. Place one tablespoon of Hollandaise sauce on top of the poached egg. This dish is now ready to serve

Eggs Royale Procedure

She will only fall asleep if she rests against my chest

She already knows how to give people that “girlie look”

Trip to Lauriston Castle with Amelia wearing her summer dress

Amelia, myself and the hand of one of my friends at the Elephant House

Amelia dressed up like Princess Leia

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{ 3 comments… read them below or add one }

CJ at Food Stories June 1, 2012 at 1:36 pm

Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!

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kate June 5, 2012 at 2:46 pm

Hi, I can poach eggs to the right consistency and generally the right shape, but never have i managed such spherical poached eggs – what’s your secret??

Reply

admin June 8, 2012 at 11:22 pm

Hi Kate,
I take a small bowl and lay a sheet of cling film on top. I then place a raw egg within the cling film and twist the cling film until the raw egg has a round shape. I then place it gently in the boiling water and it should come out round.

I hope this makes sense but I’ll probably illustrate how I do this sometime soon.

Thanks
Liv

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