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Eggs royale


Getting excited for the royal wedding? As a toast to Harry and Meghan, why not indulge in this royal brunch? Made with smoked salmon and a decadent hollandaise sauce. It’s the perfect way to start a Sunday. Made with local ingredients, it’s truly irresistible.  

SERVES 2       


½ a pack of smoked salmon

65g butter unsalted, cubed

4 eggs from the Love Local range

1 tbsp white wine vinegar

1 bagel

½ tsp lemon juice

Cayenne pepper


To make the hollandaise sauce...

1. Mix two egg yolks, ½ tbsp of white wine vinegar and ½ tsp of lemon juice in a heatproof bowl and place over a pan of simmering water. Whisk for three to five minutes until thick and pale.

2. Remove the mixture from the heat and slowly add 65g of butter in cubes.

3. Season with a pinch of cayenne pepper and keep warm.

Eggs and bagels...

1. Mix the rest of the white wine vinegar in a pan of water and bring to the boil on a low heat until the water is simmering gently.

2. Stir the water and crack the eggs into the pan one by one. Cook each for around four minutes, then remove with a slotted spoon.

3. Lightly toast the bagel, then put a couple of slices of salmon on each half. Top with an egg and pour on your hollandaise sauce.