Egg royal with truffle hollandaise
Serves 2 , 15 minutes , skill level medium
2 egg yolks
25g Black Truffle Oil
Lemon juice 1/4 lemon
4 eggs to poach
Hot smoked salmon - we recommend Salar Smokehouse and as much or as little as you like
Hot, buttered toast, sourdough works so well with this.
Whisk two yolks in a bowl and place the bowl on a damp cloth
Heat the butter till almost boiling and then dribble, very slowly, from a height into the egg bowl whisking all the time (the damp cloth stops the bowl from moving too much and the height cools the butter so it doesn't over cook the egg)
Add the truffle oil, again very slowly, whisking all the time.
Taste, add some of the lemon juice, taste, add more if needed
Season, taste and adjust if required
Put to one side and keep warm
Poach the eggs, I prefer to use a frying pan for poaching. No "swirling" required just very fresh eggs and you can use the left over lemon juice to help set the eggs rather than vinegar.
This is the order that I prefer to build the plate but to be honest, it really doesn't matter. Do it to your taste and exactly how you like it.
Generous helpings of hollandaise