From Vine to Dine | Page 8

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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