Inspired by
Queen Elizabeth II
Elizabeth II was Queen of the United Kingdom and 15 other Commonwealth realms. Elizabeth was born in Mayfair, London, as the first child of the Duke and Duchess of York (later King George VI and Queen Elizabeth). Her father ascended the throne on the abdication of his brother King Edward VIII in 1936, from which time she was the heir presumptive. In 1947 she married Philip, Duke of Edinburgh, with whom she has four children: Charles, Prince of Wales; Anne, Princess Royal; Prince Andrew, Duke of York; and Prince Edward, Earl of Wessex.
The Queen’s Majestic Breakfast
According to a British magazine, The Goring hotel is a royal family favourite. I decided to make one of their breakfast items on their menu, the Eggs en cocotte. I substituted the haddock for salmon however as it’s easily accessible and added asparagus on toast as a side for a little more oomph. Whilst the look isn’t a majestic as I hoped, the taste has layers of delight, and really that’s all that matters!!
Equipment
- Frying Pan
- Baking Tray
- Ramekins
- Toaster
- Kettle
Ingredients
- 20 g Butter
- 1 Leek halved and sliced
- 60 g Smoked Salmon diced
- 2 Eggs
- 1 tsp Chives finely chopped
- 2 tbsp Double Cream
- Salt and Pepper
- 10 Asparagus Tips trimmed
- 4 slices Bread
Instructions
- Preheat the oven to 170°C. Heat a frying pan and add the butter until it melts, then add in the leeks. Cook until the leeks are soft and translucent then add place the leeks into two individual ovenproof dishes.
- Spoon the diced salmon on top of the leek and season with salt and pepper. Make a little well in the salmon and leek and crack an egg into the hole. Boil a kettle of water.
- Spoon a tbsp of double cream onto the top of each egg then place onto a baking tray. Cover the baking tray with hot water, then place in the oven for about 15 minutes.
- Place the bread in the toast and toast to your liking. If you like, butter the slices then cut off the crusts, and halve to form four soldiers for each plate. Fry the asparagus in the frying pan until charred on the edges then serve with the eggs and toast with chopped chives sprinkled over.
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