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Martin Freeman’s Eggs royale
Martin Freeman’s Eggs royale
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Total Time:
1 hour 30 minutes
Whip up a batch of savory muffins with spinach, smoked salmon, and eggs. Perfect for a delightful breakfast or snack. Customize with your favorite fillings like ham, halloumi, or avocado. Enjoy the delicious homemade taste!
Ingredients:
  • 4 spring onions
  • ½ a clove of garlic
  • 500 g baby spinach
  • ½ a bunch of fresh marjoram (15g)
  • 1 whole nutmeg for grating
  • ½ a lemon
  • butter for greasing
  • 4 large free-range eggs
  • 200 g smoked salmon from sustainable sources
  • fresh chervil to serve (optional)
  • 450 ml tepid milk
  • 1 x 7 g sachet yeast
  • 2 teaspoons caster sugar
  • 700 g strong white bread flour plus extra for dusting
  • 50 g semolina
  • 200 g unsalted butter
  • 4 large free-range egg yolks
  • ½ a lemon
  • 2 teaspoons Dijon mustard
  • white wine vinegar
Instructions:
  • For the muffins, combine milk with yeast and sugar until frothy. Mix flour and salt in a bowl, then add the milk mixture to form dough. Knead until smooth, let rise for 1 hour. Roll out dough, cut out circles, place on a tray to rise. Cook muffins on a pan until golden. To make hollandaise, melt butter, whisk egg yolks, lemon juice, and mustard over simmering water, slowly add butter. Season with vinegar. Sauté onions, garlic, spinach with marjoram, nutmeg, salt, pepper, and lemon juice. Poach eggs in boiling water. Serve muffin halves topped with spinach, smoked salmon, poached egg, hollandaise, nutmeg, and chervil.

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