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Eggs Royale Mother’s Day recipe

PUBLISHED: 13:26 26 March 2014 | UPDATED: 13:26 26 March 2014

Eggs Royale

Eggs Royale


Serve up this delicious Hampshire Eggs Royale for Mother’s Day

Ingredients - serves 4

2 English muffins, halved and toasted
175g cold-smoked trout
6 very fresh large eggs
2 tbsp lemon juice
120g butter
1 bunch of watercress


1 Put the toasted muffin halves on four warm plates and top with the smoked trout.

2 Bring a pan of water to a gentle simmer and poach four of the eggs. Remove the eggs from the pan with a slotted spoon and blot the underside with kitchen paper, then position the eggs on top of the trout.

3 Separate the remaining two eggs and discard the whites. Put the yolks in a small measuring jug, just slightly larger in diameter than your emersion blender. Stir in the lemon juice and season with salt and white pepper.

4 Heat the butter in a small saucepan until it melts and starts to sizzle. Put the emersion blender into the egg yolk jug and turn it on, then pour in the hot butter in a thin stream.

5 As soon as all of the butter is incorporated, chop half of the watercress and stir it through.

6 Spoon the hollandaise over the poached eggs and serve immediately, garnished with the rest of the watercress.


Find it in Hampshire

Cold-smoked trout - River Test Smokery, Stockbridge, 01264 860813;

Eggs - Claytons Eggs, Romsey, 01794 513242;

Watercress - The Good Life Farm Shop, Winchester, 01962 889000;


Susie Carter - Susie’s Kitchen

“My local take on the classic Eggs Royale is the perfect brunch or light lunch dish for treating your Mum on Mother’s Day. I’ve replaced the usual smoked salmon with delicious locally-smoked trout and pepped up the hollandaise with fresh watercress. Hollandaise sauce can strike fear into the heart of even the most confident cook, but follow my cheat’s version below and you won’t go far wrong. All you need is one of those emersion blenders (sometimes called a hand-held or stick blender) and all of your ingredients ready to go before you start.”


Stephen George - Berry Bros. & Rudd

“Matching wine with fish or eggs can be difficult at the best of times – but both together? Between you and I, many of the old adages concerning food and wine are nonsensical. In this case, stick to fruity, rounded and unoaked whites. You can also get away with a red but only if it is very light and juicy – a Cru Gamay Beaujolais fits the bill exactly. And let’s not forget dry sparkling wine: the clean froth cuts through the rich textures in this dish, while the creamy fruit meets the hollandaise sauce head on. A perfect match for Mother’s Day.”


Wines of the month

Crémant de Limoux, Antech-Limoux

Languedoc-Roussillon, France £11.95
Family-owned Antech are the most prestigious producer in Limoux. A blend of Chardonnay, Chenin Blanc and Mauzac, aged traditionally and generously on its lees, this is a beautifully balanced sparkling wine whose bubbles will cut through the weight of Susie’s dish as if they were made for it. It has elegant aromas of orchard fruit and honeyed spice and a palate which marries exotic fruits with a clean, pebbly backdrop and an impressive depth of flavour.


2010 Pinot Gris, Hagel, Domaine Lucas et André Rieffe 
Alsace, France £11.21

This smoky Pinot Gris is poached egg and fish friendly. The vineyards, owned by Lucas Rieffel and his father André, are mostly organic and grown on a mix of sandstone, clay, marl, granite and limestone soils. In this vintage, the carefully judged oak doesn’t overpower the rich fruit but it certainly imparts real texture and weight across the palate. There’s also a wonderful streak of mineral acidity to provide freshness in contrast to the hollandaise.


2011 Fleurie, Domaine Julien Sunier

Beaujolais, France £19.50
Julien Sunier is an adventurous man who installed himself in Beaujolais in 2008 challenging the exodus of growers from this misunderstood region. His wines offer a superb expression of purity and are organically grown. This easygoing red is light enough to complement the trout while contrasting the richness of the sauce with a fruity appeal that represents the apogee of Gamay grapes.

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