Eggs Royale from scratch

The weekend is the perfect time to cook a hot breakfast. Try this eggs royale! You can follow the video here.

English Muffin Method

1. Place the flour, sugar, salt and yeast in a mixing bowl
2. Add the oil and warm water and mix together. If working the dough by hand kneed to 20 minutes. With a machine with a dough hook, work it for about 10 minutes
3. Cover the bowl with cling film or a cloth and let prove for 50 minutes.
4. Knock back the dough and portion it into 4 rounds and place it in lightly oiled moulds. Here you can also add polenta to the moulds for a crumbly outside.
5. Allow proving in the ring to get shape until the dough reaches the top of the ring. Bake between two trays at 180°C for 15-20 minutes.

Hollandaise Method

1. Place a bowl over a steaming pot of water
2. Add the lemon juice, salt and 3 egg yolks to the bowl
3. Whisk the mixture continuously till light and foamy
4. Add in the melted butter and whisk till the consistency is that of a mayonaise

Plating method

1. Slice your muffins in half and place some smoked salmon on each half
2. Place a poached egg on each half
3. Spoon the hollandaise on top of the eggs
4. Optionally, add chives to top off your dish