Date posted: 30/05/2022

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…

  • Timing: 20 mins
  • Difficulty: Medium
Votes: 0 Average: 0


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


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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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