for 4 person

Batter

400 g	white flour
¼ cube	yeast (approx. 10 g), crumbled
¼ tsp	salt
3 dl	milk
100 g	butter, melted, left to cool
4	fresh eggs, beaten
50 g	decorating sugar

Quick Hollandaise

2	fresh egg yolks
1 ½ tbsp	lemon juice
1 tbsp	water
100 g	butter, cut into pieces, cold
	salt and pepper to taste

Egg royale

1 ½ litre	water
1 dl	white wine vinegar
4	fresh eggs

To serve

120 g	smoked salmon, sliced
a little	Micro Greens

How it's done

Batter

Mix the flour, yeast and salt in a bowl, make a well in the middle. Whisk the milk, butter and eggs, pour into the flour, mix using the whisk on a mixer. Cover and leave to rise for approx. 30 mins. Stir in the sugar crystals just before cooking.

Waffles

Heat up the waffle iron, spoon 3 heaped tablespoons of batter onto the waffle iron for each waffle, cook the waffles for approx. 5 mins., remove and keep warm. Repeat these steps with the remainder of the batter.

Quick Hollandaise

Whisk the egg yolks, lemon juice and water in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, beat the mixture until pale and foamy. Gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, season.

Egg royale

Bring the water and vinegar to the boil in a wide pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins., drain.

To serve

Plate up the waffles, top with the salmon and eggs. Drizzle with the Hollandaise sauce. Top with the micro greens.

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