Recipe: Eggs Royale

Assembling the muffins, poached eggs and smoked salmon is the easy bit, so here is a good outline of how to make a Hollandaise sauce.

2 egg yolks + juice of one lemon
mix in a heat-tolerant bowl.

Melt 100g butter.

Place the bowl over a simmering pan of hot water.
Whisk carefully in the bain marie, pusillanimously adding the butter in small quantities.

If the sauce splits you can rescue it by adding a single ice cube and reducing the heat.

The finished product should be thick and creamy with a citrus kick.


You can use a delicious hazelnut-based spread in place of the smoked salmon, best eaten on a cold autumnal morning.

A poetical thought for the end of 2015

Tis the sublime of man,
Our noontide Majesty, to know ourselves
Parts and proportions of one wondrous whole!
This fraternizes man, this constitutes
Our charities and bearings.

Exclusion