Channel: Waitrose & Partners

Category: Howto & Style

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Description: Food writer Martha Collison shares her twist on an Eggs Royale - perfect for a special brunch. Topped with soft poached eggs, Martha uses seeded crumpets as the base of this dish with pink grapefruit incorporated into the hollandaise for added zing. Finished with chestnut smoked salmon and avocado, this brunch dish oozes indulgence and makes for a lovely treat for a special occasion like Mother’s Day or Easter. As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients. We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think. Subscribe to our channel and hit the bell to be notified when we upload a new video. Ingredients: 100g butter 2 Large Burford Brown Egg yolks 1 pink grapefruit, zest and juice of ½, ½ in wedges 4 Large Burford Brown Eggs 4 seeded Waitrose crumpets 1 avocado, thinly sliced 1 pack No.1 Chestnut Smoked Scottish Salmon To view the full recipe | bit.ly/3tYK7xL __ Follow us: Twitter | twitter.com/waitrose Facebook | facebook.com/waitrose Instagram | instagram.com/waitrose Pinterest | pinterest.com/waitrose More great recipes, ideas and groceries | waitrose.com Subscribe to our channel for new videos every week