One of the best things about the English is their love for brunches. Correction, their love for brunching out. On weekends, going out and queueing for the highest rated brunch spots in town with the aim of indulging in decadent creations is arguably the best way to start the end of the week. The standard orders include eggs, bacon, salmon, pancakes, muffins, hollandaise, sausages, avocado, the list goes on. Why not top it off with a reviving cocktail? After all, a meal without alcohol wouldn’t be typically British now would it.
Here is a simple recipe for a classic which cannot be omitted from any brunch menu. I didn’t make hollandaise because being Swiss and all, and growing up close to the Alsace where the asparagus (with hollandaise) season is something we rave about, hollandaise just didn’t seem right to include in a breakfast dish. But feel free to re-create with a saucy accompaniment.
2 tbsp white wine vinegar
1 english muffin
50g of spinach
50-70g smoked salmon, however much you like really
- To poach your egg: Bring a large saucepan of water to boil and add your white wine vinegar. Crack your egg open into a small tupperware or bowl. Turn the heat down of your water until it simmers. Using a spoon stir the water until you have a sufficient swirl going. While the water is still swirling quickly pour your egg into the middle of the swirl. Now leave your egg alone for 3 1/2-4 minutes, by then the white should have cooked and the yolk should still be runny.
- Meanwhile, you can toast your muffin. Depending on how you like your spinach you can either have it “raw” or you can quickly blanch it in lightly salted water.
- And now to assemble your breakfast: place the bottom half of your muffin on a plate. Top with the spinach and the smoked salmon. Your egg should be finished by now. Gently lift it out of the water using a slotted spoon, let the excess water drip off and place it on top of your smoked salmon.
- Voila. Eggs Royale minus the hollandaise sauce. Enjoy.