From Vine to Dine | Page 8

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Enjoy a Champagne Breakfast for two delivered to your stateroom

PARTICIPATING SAILINGS :

For the eggs :

Ingredients :

4 free-range eggs , room temperature 25 ml white wine vinegar 4 English muffins , toasted

6 slices of smoked salmon ( you can also use bacon , ham or spinach )

Chopped chives

For the sauce : 225 gr butter , melted 4 tbsp white wine vinegar 1 shallot , very finely chopped 10 black peppercorns 1 bay leaf 3 free-range egg yolks Pinch of sea salt

EGGS ROYALE

Instructions :

01 For the hollandaise sauce , melt

the butter slowly in a medium pan over a low heat , stirring occasionally . Pour into a jug .

02 Put the vinegar in a small

saucepan over a high heat and bring to a boil . Cook for 1 min , or until reduced to by half . Remove from heat . Allow to cool and keep in the fridge until required .

03 Put the egg yolks in a heatproof

bowl and place over a pan of simmering water . Do not let the bottom of the bowl touch the water . Whisk the egg yolks with the salt until pale .

04 Pour your vinegar reduction

through a fine sieve over the yolks and continue whisking until well combined . Slowly add the butter in a steady stream , whisking constantly , until the sauce is smooth , thick and shiny . Keep warm until ready to serve .

05 Fill a large pan just over one third

full with water and vinegar . Bring the water to a simmer . One by one , crack the eggs into a small bowl and gently tip into the simmering water . Poach for 2 – 3 mins . Remove with a slotted spoon .

06 Toast the muffin halves and

spread with butter . Put a muffin half on each plate and top with the smoked salmon ( you can also use bacon , ham or spinach ). Place an egg on top of each muffin and spoon over with hollandaise . Garnish with chives and serve .

14 CULINARY COLLECTION FROM VINE TO DINE 1 5