• Serves: 2-4



  1. Prepare the Hollandaise sauce according to your preferred recipe or package instructions. Keep warm.
  2. While the sauce is heating, poach the St. Ewe's Rich Yolk Eggs. To poach eggs, bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Using a spoon, create a gentle whirlpool in the water and carefully slide the egg into the center. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
  3. Place the toasted English muffin halves on serving plates. Top each half with a slice of smoked salmon from @thecornishfishmonger.
  4. Carefully place a poached egg on top of each salmon-covered English muffin half.
  5. Spoon the warm Hollandaise sauce generously over each poached egg.
  6. Garnish with fresh dill and season with salt and pepper, if desired.
  7. Serve immediately and enjoy the rich, velvety goodness of St. Ewe's Rich Yolk Eggs Royale!