Rachael has put together this indulgent Eggs Royale with truffle hollandaise, using the local eggs supplied by Gate Farm, just down the road in Ipswich.
- 2 Medium free-range Eggs
- Slice of our Sourdough Bread
- 4 Asparagus Spears
- 100g of our Smoked Salmon
- 3 tbsp of Bay Tree Hollandaise
- 2 tbsp of Hillfarm Black Truffle Oil
- Splash of White Wine Vinegar
- Fresh Chives for garnish
- Black Pepper
1. Bring two shallow saucepans of water to the boil and then reduce to a simmer. If you only have one, just rotate the saucepans. Add a splash of white wine vinegar to one of the pans.
2. Trim the ends off the asparagus and add to the plain simmering water for 4 minutes then start toasting the bread.
3. In the meantime, put the hollandaise into a bowl and slowly whisk in the truffle oil until fully combined. If you prefer the hollandaise warm, place the bowl over a pan of boiling water creating a Bain Marie, reduce to a low heat and carefully whisk the hollandaise to prevent it from separating. It if starts to separate add in a small amount of water or butter.
4. Crack the eggs one at a time into a cup, with a slotted spoon swirl the water with the white wine vinegar to create a vortex. Carefully lower the eggs one at a time into the centre of the vortex. For soft eggs cook for two minutes.
5. Whilst the eggs are cooking, butter the toast and layer the smoked salmon and asparagus on the toast ready for the eggs. Once the eggs are done carefully remove them with a slotted spoon and position on top of the salmon. Carefully pour over the truffle hollandaise, sprinkle with some chives and season with a pinch of pepper.
Tip: If you crack the eggs into a sieve this will remove the egg white that causes the straggly, fluffy white bits. Then pour into the simmering water for more of a picture-perfect egg.