Lamb weston the dukes of chippingdom ‘royal brunch’

Treat your diners to our posh chippy twist on a quintessential brunch classic; eggs royale. This recipe is designed to allow flexibility for you to make it your own…
30.05.2022
  • 20 minutes

Ingredients

For the Hollandaise sauce

  • Egg yolks 2
  • Everyday Favourites salted butter 25g
  • Everyday Favourites white wine vinegar 1 tsp
  • A squeeze of lemon juice
  • Salt seasoning to taste

For the royal brunch

  • Fresh duck egg, poached 1
  • Lamb Weston Dukes of Chippingdom Chips (skin-on or skin off!) 100g
  • Smoked salmon 50g
  • Micro herb to garnish

Method

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  1. Prepare and gently heat the hollandaise (not too much, otherwise it’ll split)
  2. Poach duck egg in simmering water with a good few splashes of vinegar in the water to keep the egg together.
  3. Fry or oven bake your Dukes of Chippingdom, season with salt and stack on plate.
  4. Place smoked salmon on top, remove duck egg from hot water, serve with a dallop of warm hollandaise. Garnish with micro herb and serve. Voila! A brunch fit for a king… or a queen!
Top tip - have your eggs pre-prepared for speed of service, to do this drop into ice cold water to prevent further cooking, to reheat drop into simmering water for 45 seconds
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