Œufs Royale (œufs Benedict au saumon fumé)

Ingrédients

• 2 English muffins
• 4 slices smoked salmon/lox ((approx))
• 4 eggs (1/2 of them separated)
• 1 pinch cayenne pepper
• 1/4 tsp dijon mustard
• 1 tbsp lemon or lime juice
• 4 tbsp unsalted butter

Préparation

1. 1

   Slice the muffins in half to give you two rounds from each and get broiler/grill ready to toast, if using. Heat a pot of water for poaching your eggs and separate your slices of smoked salmon.

2. 2

   First, start on the hollandaise sauce - put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.

3. 3

   Meanwhile, poach your two whole eggs and the leftover whites in slightly salted water until the whites are translucent and the yolks are still slightly soft.

4. 4

   As the eggs are almost ready, toast your muffins and melt the butter.

5. 5

   Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.

6. 6

   Serve it all up - on each plate place the two halves of a muffin with a slice of smoked salmon on top, then a whole egg on one side, the extra white on the other. Drizzle the hollandaise sauce over the top.