Eggs Royale

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Recipe courtesy of Clarence Court

A wonderful recipe for a classic breakfast dish. Serve with John Ross smoked salmon for a fabulous morning treat.

Prep Time - 20 minutes

Cooking Time - 15 minutes

Serves 4


6 tablespoons white wine vinegar

6 black peppercorns

2 sprigs tarragon (optional)

4 large Clarence Court Burford Brown egg yolks

250g unsalted butter

Lemon juice


4 - 8 large Clarence Court Burford Brown eggs

8 slices John Ross smoked salmon

4 English muffins

Soft unsalted butter

75g baby spinach

Sea salt and black pepper

Chives (optional)

Lemon wedges



To make the Hollandaise sauce, place the white wine vinegar, black peppercorns and tarragon sprigs (if using) in a small AGA stainless steel saucepan. Place on the boiling plate and bring to the boil and reduce down by around half. Strain the vinegar into a jug.

Place the butter in an AGA saucepan and melt until the butter has separated and the solids are at the bottom of the pan. Skim off any residue from the top with a spoon.

Place a small AGA saucepan half filled with water on the simmering plate with a heat proof bowl securely on top. Add the yolks to the bowl with vinegar and whisk well. Still whisking all the time very slowly drip the lovely yellow liquid butter into the warming bowl until you have a lovely bright, smooth Hollandaise sauce. This will take a little while but keep going. Add a little lemon juice and keep the bowl on top of the pan of water to keep warm whilst you poach the eggs – the warming plate, or at the back of the AGA is ideal – remember if putting the pan on the enamel, place it on a cork mat to avoid scratching the surface. Whisk the sauce occasionally to stop it from splitting.

Bring a large pan of water to the boil on the boiling plate, then move to the simmering plate. Poach the eggs to your liking by simply cracking them into the slowly bubbling water and letting them bob around for 3-4 mins until cooked then fish them out with a slotted spoon.

Halve and toast the muffins, using the toaster on the boiling plate, then butter them. Divide the muffins between the plates. Top with fresh spinach leaves, salmon and a poached egg. Spoon over the silky Hollandaise sauce, sprinkle over some chopped chives and serve with a little lemon wedge.

Conventional cooking:
  Cook the hollandaise sauce on the hob.  Reduce the white wine vinegar on a high heat and poach the eggs on a medium heat.  Toast the muffins under the grill.

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