I adore Eggs Royale for brunch, but sometimes the fat content in the hollandaise sauce can put me off. So, I make an alternative using low-fat Greek yogurt and djion mustard - it's a great way to keep this dish low in fat and high in protein. Feel free to swap out the smoked salmon for beautiful water-thin smoked ham, or even slow-roasted Portobello mushroom, if you prefer.
Breakfast is the most important meal of the day, so don't skip it. This is a nutritious way to start the day fresh, especially if you have a training session or match ahead of you!
Check out the Video Below!
(Serves 1 Meal fit for a rugby player)
- 1 Egg yolk
- 1 Teaspoon Dijon mustard
- 40g Greek-style yogurt
- 1 Tsp vinegar
- 2 Free range eggs
- 1 Slice of toasted multiseed bread
- 120g Smoked salmon
- Smoked paprika (optional)
- First make the hollandaise sauce. Whisk together the egg yolks, mustard and yoghurt in a heatproof bowl, over a low heat (if you have a gas cooker, do it bain-marie style). Stir constantly, until thick (the sauce will become thinner at first, but will then thicken). Stir in the chives, and season with salt to taste. Remove from the heat and keep the sauce warm.
- Half fill a frying pan with water and bring to the boil. Then add vinegar. Reduce the heat so the water is simmering gently, then carefully break the eggs into the water, one at a time. Poach for 3–4 minutes, spooning the hot water over the yolks towards the end of cooking.
- Lightly toast the slice of seeded bread. Place the bread on a plate and dress with the sliced smoked salmon.
- Using a draining spoon, remove the poached eggs from the pan, one at a time. Rest on kitchen paper to drain off any water place the eggs on the bed of smoked salmon.
- Spoon the warm hollandaise sauce over the eggs, and sprinkle each serving with a pinch of chives.
I hope this meal sets you up nicely for the day - let me know how you get on!