Martin Freeman’s Eggs royale | Egg recipes (2024)

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Martin Freeman’s Eggs royale

Smoked salmon, spinach & hollandaise

Martin Freeman’s Eggs royale | Egg recipes (2)

Smoked salmon, spinach & hollandaise

“Making your own muffins is such an easy, rewarding thing to do and the taste is next-level delicious. This recipe makes more than you need, but who doesn’t love a cheeky toasted muffin with a cuppa? Here, I’ve buddied them up with spinach, smoked salmon and eggs, but they’re also great with ham, halloumi or avocado. Anything goes! ”

EggsSpinachBreakfastBrilliant breakfast recipes

Nutrition per serving
  • Calories 582 29%

  • Fat 24.3g 35%

  • Saturates 8.9g 45%

  • Sugars 5g 6%

  • Salt 2.3g 38%

  • Protein 34.8g 70%

  • Carbs 61.2g 24%

  • Fibre 3.7g -

Of an adult's reference intake

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Method

Ingredients

  • olive oil
  • 4 spring onions
  • ½ a clove of garlic
  • 500 g baby spinach
  • ½ a bunch of fresh marjoram , (15g)
  • 1 whole nutmeg , for grating
  • ½ a lemon
  • butter , for greasing
  • 4 large free-range eggs
  • 200 g smoked salmon , from sustainable sources
  • fresh chervil , to serve (optional)
  • MUFFINS
  • 450 ml tepid milk
  • 1 x 7 g sachet yeast
  • 2 teaspoons caster sugar
  • 700 g strong white bread flour , plus extra for dusting
  • 50 g semolina
  • HOLLANDAISE
  • 200 g unsalted butter
  • 4 large free-range egg yolks
  • ½ a lemon
  • 2 teaspoons Dijon mustard
  • white wine vinegar

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Ingredients

Method

  1. To make the muffins, place the milk in a jug, stir in the yeast and sugar, and leave for a couple of minutes until frothy.
  2. Place the flour and 2 teaspoons of fine sea salt into a large mixing bowl and make a well in the middle. Pour in the milk mixture and mix well to form a dough. Shape into a ball and knead with clean hands or in a freestanding mixer until smooth and elastic. Place in an oiled bowl, cover with a clean damp tea towel and leave to prove in a warm place for 1 hour or until doubled in size.
  3. Knock back the dough and roll out on a flour-dusted surface to about 2cm thick. Stamp out 10 level circles with an 8cm round cutter, rerolling as necessary.
  4. Carefully place the muffins onto a large tray lined with a large sheet of semolina-dusted greaseproof paper and sprinkle over a little more semolina. Cover with a tea towel and leave to prove for 45 minutes to 1 hour, or until doubled in size.
  5. Heat a heavy non-stick pan or griddle over a low heat, add the muffins and cook for 6 to 7 minutes on each side or until golden – you may need to do this in batches. Transfer to a wire rack to cool slightly.
  6. Meanwhile, make the hollandaise. Gently melt the butter in a small pan.
  7. Whisk the egg yolks, 1 tablespoon of lemon juice and the mustard in a heatproof bowl set over a shallow pan of simmering water.
  8. Slowly pour in the melted butter, whisking constantly until well combined. Whisk in a splash of vinegar, then have a taste and season to perfection. Turn the heat off and keep warm over the pan of water, stirring occasionally. Loosen with a splash of water if needed.
  9. Trim, wash and finely chop the spring onions. Peel and finely slice the garlic.
  10. Place a large frying pan on a medium-low heat with a little drizzle of olive oil, add the spring onions, garlic and spinach, then pick in the marjoram. Finely grate over some nutmeg, then add a pinch of sea salt and some freshly ground black pepper. Cook for 5 minutes or until the spinach is dark and delicious. Add lemon juice to taste and keep warm until ready to serve.
  11. Place a large, shallow pan of water on a medium heat and bring to the boil.
  12. Grease four tea cups with butter and crack an egg into each. Place the cups in the pan of water, then cover and poach for 4 to 5 minutes or until the eggs are cooked to your liking.
  13. To assemble, halve 4 warm muffins and divide the spinach and smoked salmon between each. Top with a perfectly poached egg, lightly season, then spoon a tablespoon of hollandaise over each one. Finish with a final grating of nutmeg and a few sprigs of chervil, if you like.

Tips

To keep your hollandaise in a stable, warm condition, put it into a preheated Thermos flask while you get on with the rest of the cooking. Simply pour it over your eggs when you’re ready to plate up. Job done!

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Martin Freeman’s Eggs royale | Egg recipes (2024)

FAQs

Martin Freeman’s Eggs royale | Egg recipes? ›

To assemble, halve 4 warm muffins and divide the spinach and smoked salmon between each. Top with a perfectly poached egg, lightly season, then spoon a tablespoon of hollandaise over each one. Finish with a final grating of nutmeg and a few sprigs of chervil, if you like.

What's the difference between eggs royale and eggs Benedict? ›

Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there's far less risk of it splitting – worth the time we think.

What's the difference between eggs Benedict and eggs Florentine? ›

The primary difference between eggs Florentine and eggs Benedict is the addition of spinach. While eggs Florentine may or may not feature Canadian bacon, the dish always features a sautéed layer of spinach.

What is a traditional eggs Benedict? ›

Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.

What is eggs Hemingway? ›

So, what is the dish? Traditionally the dish is a toasted English Breakfast Muffin topped with Smoked Salmon, a soft poached free-range Egg, and some indulgent Hollandaise sauce. A real festive breakfast treat.

What is the hollandaise sauce made of? ›

hollandaise sauce, one of the classic sauces of French cooking, made of butter, egg yolks, lemon juice, and pepper and usually served on fish, eggs, or vegetables.

Does Eggs Benedict have hollandaise or bearnaise? ›

Hollandaise is pale yellow, smooth, and creamy. It's often used to to eggs Benedict, asparagus, and fish.

What can I put on Eggs Benedict instead of hollandaise? ›

5 Alternative Takes on Hollandaise Sauce for Your Eggs Benedict
  1. Use red wine. For a heartier sauce (that's especially good with steak and eggs), reduce dry red wine and port instead of white wine.
  2. Make a cheese sauce. ...
  3. Brown the butter with capers. ...
  4. Add morels. ...
  5. Use avocado.
Nov 15, 2022

What is Eggs Benedict without ham called? ›

Eggs Royale: replace ham with smoked salmon. My personal favorite. Eggs Florentine: Replace ham with/add spinach sautéed in butter. Eggs Blanchard: Replace hollandaise sauce with Béchamel.

What are the three types of Eggs Benedict? ›

Eggs Benedict and three delicious versions–Eggs Florentine with spinach, Eggs Royale with smoked salmon and Eggs Norwegian with both–are perfect ways to create a delicious Sunday brunch. Sometimes I offer more than one version at the same meal.

Why are Eggs Benedict so good? ›

Eggs Benedict is a great breakfast food for a few reasons. They're a delicious combination of flavors and textures. The English muffin provides a crispy, buttery base for the dish. By contrast, Canadian bacon or ham adds a salty, savory flavor.

What country invented Eggs Benedict? ›

One of the possible creators of Eggs Benedict is Delmonico's, located in New York City's Financial District. Many credit Delmonico's, which first opened in 1827, to be the first fine dining restaurant in America. Supposedly, Delmonico's created the dish for Mr. and Mrs.

What is the sauce made of in Eggs Benedict? ›

The ingredients for Hollandaise sauce are butter, egg yolks, lime juice, heavy cream, and salt and pepper. The method I'm sharing is a more traditional method for making hollandaise sauce. Some people prefer to make hollandaise sauce in the blender, which would work well for this recipe.

What did Hemingway eat before he died? ›

Ernest Hemingway was a master of surface simplicity. His prose was elegantly unadorned, seemingly pared down to its essence. In many ways, he was the ultimate meat-and-potatoes kind of guy–which is why it's almost poetic that his last meal was literally meat and potatoes.

What is the egg in the beer tradition? ›

Egg in Your Beer: The Origin Story

In mining towns in northeastern Pennsylvania, bars would open as early as 5:00 in the morning to accommodate the crowd gathering to order what they called a “Miner's Breakfast”: two raw eggs cracked into a beer, and a shot of whiskey on the side.

What is the meaning of Eggs Royale? ›

Eggs Royale is a variation on Eggs Benedict, a common brunch item made with English muffins, ham (or bacon), poached egg and Hollandaise sauce. In eggs Royale, the ham is replaced with smoked salmon (or lox, as it's often called in the US).

What is the difference between Eggs Benedict and poached eggs? ›

Poached eggs are eggs that you crack, put into boiling water and leave to cook. Poached eggs are used in dishes such as Eggs Benedict, which is an egg on a slice of ham on an English muffin and topped with Hollandaise sauce, and eggs Florentine, which is the same dish that just substitutes spinach for ham.

What is the difference between Eggs Royale and eggs Montreal? ›

Eggs Hemingway or Eggs Atlantic, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) are a variation upon the classic breakfast dish of eggs Benedict, all of which substitute the traditional cold thick ham for fresh smoked salmon.

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