Eggs Royale

This is Mama Miche, and today, in my magic kitchen: Eggs Royale

You make an omelette or poached eggs, toast a couple of English muffins, and top with lox, an egg, and hollandaise sauce!

For Mother's Day or any day, this is a delicious meal. Upscale brunch or brinner, this is a vibe. My Momster would love this recipe. She would definitely do this one traditionally with the eggs poached, but once again, I must be the odd one out; I despise runny yolks, so I make mine with mini omelettes.

That's how I make my kitchen magic. By doing what the fuck I want. Make this your way and make your kitchen magic. MMMK

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Tools

• Measuring spoon

• Blender

• Sautee pan

• knife 

Ingredients

Makes 2 servings

• Hollandaise

  • 3 large egg yolks

  • 1 teaspoon Dijon mustard 

  • 1 tablespoon lemon juice 

  • 1 stick of butter melted and a dab to cook omelettes 

  • Dash salt

  • Dash cayenne

• For the Eggs Royale

  • 4 large eggs (note 1)

  • 2 English muffins split, toasted, and buttered

  • 4 slices of lox

  • Optional garnish: fresh chives or dill

Directions

Prep Time: 10 minutes Cook Time: 10 minutes

• Make hollandaise in a blender by blending all the ingredients except the hot, melted butter.

• Add melted butter for another quick whirl (note 2)

• Make omelettes (watch my technique in the video)

• Top each buttered muffin half with a slice of smoked salmon. 

• Place an egg on top of the salmon. 

• Spoon hollandaise over the top of each egg

• Garnish and serve immediately.

Notes

1. I use the egg whites from my eggs that I used to make the hollandaise and add one whole egg for the omelette.

2. Make sure the butter is hot. It emulsifies and cooks eggs in the sauce.