Eggs Royale Crumpet with Ballymaloe Relish
- Cooking Time: 8 minutes plus prep time of around 10 minutes
- Serves: 2
- Allergens: eggs, gluten, fish
Description
Creamy, protein-packed poached eggs make for a wonderfully indulgent breakfast or a luxurious brunch time treat; they are also a fun addition to top evening meals such as flavoursome hashes, curries, and fritters to take them to the next level. You absolutely cannot beat smothering the egg in silky Hollandaise before serving it alongside fresh smoked salmon, spinach, and a dollop of Ballymaloe Relish!
Ingredients
- For the eggs
- 4 large free-range eggs
- 3 tbsp white wine vinegar
- 2 toasting muffins
- 4 slices of salmon
- 2 tbsp Ballymaloe Relish
- For the hollandaise
- 125g butter
- 2 medium free-range egg yolks
- ½ tbsp white wine vinegar (use only if eggs are not fresh)
- 1 tbsp ice cold water
- ½ tbsp lemon juice
- ¼ tsp cayenne pepper
- Fresh chives (chopped)
Dietary Suitability
- Contains Eggs
- Contains Gluten
- Contains Fish
Method
- Poached eggs: To start, fill a large, deep saucepan with water and bring it to a boil. Once boiling, add the white wine vinegar and reduce the heat to a gentle simmer. Crack your eggs into individual cups/bowls (this will help you slip them into the pan much easier than cracking the egg directly into the water). While waiting for the water to boil, use the time to toast the muffins.
- The eggs will benefit from being cooked one at a time. To do this, create a vortex in your water by swirling the pan - you can use a whisk or wooden spoon if preferred. Once the vortex is swirling, slide your egg into it and watch it magically curl around itself. The egg will only take around 2 minutes to cook; for a firmer yolk, cook for 3 minutes. During the egg cooking time, you can start to build your plate by adding smoked salmon and fresh spinach to the top of the toasted muffins that are slathered in Ballymaloe Relish.
- Remove the egg from the water with a slotted spoon and put it directly on top of the toasted muffin creation, ready to be coated in that sumptuous Hollandaise.
- Hollandaise: To begin making your Hollandaise, melt the butter in a saucepan on a gentle heat - if you notice any white bubbles forming on the top, remove them using a tablespoon. Leave the butter to one side.
- The Hollandaise will be made in a bain-marie; therefore, mix together the egg yolks, white wine vinegar, ice water, and a pinch of salt in a glass bowl. Once the water in the pan is simmering, place the bowl on top and whisk continuously until the Hollandaise is thick and pale in colour - this will take about 4 minutes.
- Remove the Hollandaise from the heat and slowly mix in the melted butter - add a drop of water if the sauce gets too thick. Finally, add the lemon juice and Cayenne pepper to the sauce before pouring it over your poached eggs. Finish with a sprinkle of freshly chopped chives and a spoonful of tangy tomato relish for that added 'je ne sais quoi'.
This is a wonderfully versatile dish; for something a little different, try swapping your smoked salmon for avocado and bacon.
