Eggs Royale 

I was suffering from post French language study delirium when I thought I would whip up a bite to eat. I made my healthier take on eggs royale. A super simple, tasty and fulfilling breakfast/brunchy lunch dish. I recently bought these dark granite slate trays to display my food which I’m loving at the moment so it was a great excuse to display my healthy eggs royale dish onto.

Eggs Royale


Salmon (50g)

Avocado (1)

Free Range Eggs (2 x Large)

Cherry Tomatoes (5)

Bread preferably Crosta & Mollica’s Pane Pugliese (1 Slice)

White Wine Vinegar (Splash)

Eggs Royale


1. Boil water in a saucepan and add a splash of white wine vinegar

Eggs Royale

2. Toast the bread, I love Crosta & Mollica’s pane pugliese golden durum wheat bread which is fantastic Italian toasting bread

Eggs Royale

2. Slice the avocado and cherry tomatoes and leave to one side

3. Once the water is boiling, simply crack the eggs and put into the saucepan and use a spoon to keep all the egg white and yolk together to poach the eggs

4. Place toasted bread onto a plate or board, add the sliced avocado, poached eggs, sliced tomatoes and salmon

5. Add salt and pepper to season and serve

Eggs Royale

Eggs Royale

Believe the magic of new beginnings 


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