Ingredients
- 2 slices of Italian ciabatta
- olive oil
- 2 handfuls of spinach leaves
- ½ lemon zest and juice
- 2 large eggs
- 80 g cold smoked wild Alaska salmon
- salt and freshly ground black pepper
Hollandaise Sauce
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 150 g butter, melted
- salt and freshly ground black pepper
Instructions
To make the hollandaise
- Whisk egg yolks until creamy. Heat the lemon juice and vinegar and carefully whisk into the egg yolks.
- Add the melted butter and whisk until thick. Season to taste, keep warm and stir at regular intervals to prevent skin from forming
- Rub the ciabatta with olive oil, salt and black pepper and keep warm
- Wilt the spinach with salt, pepper and a squeeze of lemon juice. Keep warm
- Poach the eggs in boiling water for 2-3 minutes until the yolk is just beginning to set. Remove with a slotted spoon and drain.
- Top ciabatta slices with spinach leaves, salmon, poached egg, plenty of hollandaise sauce, lemon zest and black pepper
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Smoked Wild Alaska Salmon Eggs Royale
Amount per Serving
Calories
742
% Daily Value*
Fat
69
g
106
%
Saturated Fat
41
g
256
%
Cholesterol
375
mg
125
%
Sodium
788
mg
34
%
Potassium
463
mg
13
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
