Paleo eggs royale for a little bank holiday Monday indulgence. This was so good I had to go back for seconds. The faux bun is made from carrots and courgettes rather than wheat so is less bloating and totally suitable for those of you with autoimmune conditions. Eating eggs for breakfast is a great way to start the day, packed full of protein and healthy fats means you’re less likely to cave into the not so good for you stuff as the day goes on! Eggs royale is a great training breakfast if you’re off to the gym.
You can use any smoked salmon you like but I wanted to tell you about this salmon I found in Lidl. It’s the first one i’ve seen without any added sugars. Love the stuff, it’s also nice warmed in the oven so it goes a little crispy.
I don’t normally use any dairy in my recipes but occasionally I have a little grass fed or raw butter. It’s full of butyric acid and really healing for the gut lining. Most people who are intolerant to dairy are actually ok with butter. It’s the milk, yoghurt and cream that tends to cause most reactions. So a little hollandaise as a treat should be fine.
It’s the first time I ever made hollandaise and it didn’t split… Go me! I was ready with my blocks of gold (butter!) and crate of eggs for the epic fail but no, all good, smooth silky hollandaise first time. Can’t take all the credit, think I have to thank the Magimix really.
- 2 eggs
- smoked salmon
- 2 handfuls spinach
- 1 tablespoon olive oil or 1 teaspoon butter
- salt and pepper
Carrot and courgette muffin
- 4 large carrots
- 2 small courgettes
- 1 small onion
- 1 egg
- 2 cloves of garlic
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon chopped fresh parsley
- Pinch salt and course black pepper
- 2 eggs (yolks only)
- 1 tablespoon apple cider vinegar
- 125 butter
- lemon juice, salt and pepper to taste
Carrot and courgette muffins
Preheat the oven to 190C (fan assisted)
Prep the vegetables by peeling the carrots, onion and garlic. Dice the onion and garlic into small pieces.
In a food processor or with a grater, shred the carrot and the courgettes. Heat in the microwave for 5 minutes to soften. Transfer to a muslin cloth and squeeze out any excess water.
Sweat the onion and garlic in a little olive oil on a low heat until translucent.
Combine the onion mix with the grated vegetable and all the remaining burger ingredients above.
Press into burger shapes, place on slightly oiled baking that and roast in the oven for about 20 minutes until cooked through. Flip half way through.
Add the egg yolks to a food processor with the apple cider vinegar
Gently melt the butter in a pan.
Turn the food processor on and slowly drizzle the butter into the egg yolks with the motor continuously running. The hollandaise will start to thicken, stop adding the butter when you get down to the butter solids at the bottom of the pan.
If the sauce is too thick, add a little water. If it’s too thin, blend for a bit longer and then allow to cool, it will thicken.
Season to taste with salt, pepper and a small squeeze of lemon. Mix.
Fill a pan with hot boiling water and a little apple cider vinegar. When it’s simmering create a whirlpool effect with a spoon and crack in two eggs. 3-4 minutes should give you a nice poached egg with a firm white and runny yolk. Drain and set aside
Gently sweat the spinach in a little olive oil or butter for about 30 seconds until wilted.
You’re ready to assemble your eggs royale. Carrot and courgette muffin, spinach, salmon, perfect poachie and good dollop of that perfect hollandaise. What a day to start the bank holiday. Enjoy x
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