Eggs royale and avocado hollandaise

Eggs royale and avocado hollandaise
  • Serves 2
  • Prep Time: 10 mins
  • Cook Time: 20 mins


  • 2 Wholegrain or ancient grain English muffins
  • 4 Very fresh large, free-range eggs
  • 4 MOWI smoked salmon slices
  • For the Hollandaise
  • 1/2 Ripe avocado
  • 1 tsp Lemon juice
  • Tabasco or hot sauce – a few drops
  • Pinch of salt
  • 2 tbsp Olive oil –
  • Chopped chives or a pinch of paprika to garnish (optional)


  1. 1

    Add a tablespoon of vinegar or lemon juice to a pan of just simmering water.

  2. 2

    Crack the eggs into the water and poach until the whites are firm. Remove with a slotted spoon and drain on a paper towel.

  3. 3

    While the eggs are poaching split and toast the muffins.

  4. 4

    To make the Hollandaise sauce, put the avocado, lemon juice, tabasco, salt and hot water into a blender. Blend to a puree and, with the blender still running, slowly pour the olive oil in until you have a smooth consistency.

  5. 5

    Butter the muffins and top each half with a slice of salmon. Place a poached egg on the salmon and top with your sauce.

  6. 6

    Garnish and serve immediately.


Breakfast ideas

Eggs royale and avocado hollandaise