• Serves: 4
  • Cooks in: 30
  • Difficulty: Medium


  • 250g strong flour
  • 30g oil
  • 4g salt
  • 7g sugar
  • 4g instant yeast
  • 175 ml tepid water
  • 250g Melted butter
  • 3 egg yolks
  • 1 lemon
  • Pinch of salt
  • Smoked salmon
  • 2 Eggs per person

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
View more recipes