Eggs Royale

Method:

Place a small heatproof bowl over a pan of gently simmering water. Add the two egg yolks and whisk until pale and fluffy.

Meanwhile, melt the butter in a saucepan until bubbling them remove from the heat. Whilst still whisking the egg yolks, slowly drip the hot butter onto the eggs until incorporated and the sauce is thick.

Remove the pan and bowl from the heat. Loosen the sauce with lemon juice or cider vinegar and then season to taste with salt and pepper. Leave the bowl of sauce over the hot water to keep warm.

Bring a wide pan of salted water to the boil - the water should be 6cm deep. Once simmering, turn the heat down then crack four eggs into the water. Leave to gently poach for 4 minutes or until the white is set and the yolk is still runny.

While the eggs are poaching, toast the muffins and place on two plates. Remove the poached eggs from the water with a slotted spoon, and drain on some kitchen paper.

Lay slices of smoked salmon on top of the muffins and top each with a poached egg. Spoon over the warm hollandaise and sprinkle with chives before serving straight away.

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