Recipes, Small Plates

Eggs Royale Makeover – White chocolate horseradish, cacao nibs, sweet potato and baby leaf greens

A take on the classic eggs royale with white chocolate horseradish, cacao nibs, sweet potato, rocket, and mini lettuce

1 large sweet potato sliced lengthways 1cm
smoked salmon
handful salad leaves - bitter and spicy like our mustards and rocket
1 tsp cacao nibs
1 tsp oil
White Chocolate Horseradish
100 g creamed horseradish
40 g white chocolate
Poached Eggs
2 eggs fresh as possible
0.5 tsp vinegar


Sweet Potatoes
Preheat the oven to 180C. Prepare the sweet potato by cutting into slices about 1cm thick, and drizzle a tsp of oil over a baking sheet and the sweet potatoes and then sprinkle a little salt over them. Once up to temperature, pop in the oven for about 30 minutes so they're soft and the skin almost caramelises a little

White Chocolate Horseradish
Gently melt the chocolate in a bowl over a pan of simmering water - make sure the bowl doesn't touch the water. Alternatively use the microwave in 20 second bursts, stirring and checking.
Once melted, remove from heat and add the creamed horseradish and mix until fully combined with the chocolate. Allow to cool until ready to assemble. If it becomes hard to mix as it cools you can heat it up a bit but it should be fine and not too viscous as it is.

Poached Eggs
Bring a pan of water to a rolling light simmer and once simmering add a dash of vinegar to the water
Crack the egg into a cup or ramekin - this makes it easier to pour into the whirlpool
Create a whirlpool with a spoon (or another utensil) by gently circling it around the pan
Tip the egg into the middle of the whirlpool - doing this helps the white wrap around the yolk
Poach for about 3 minutes - a shorter poach will give you a real runny yolk whereas a minute more and you'll have something firmer. You can test by lifting out with a slotted spoon and giving it a gentle poke - super soft and spongy = runny, denser = firmer.
Remove from the water with a slotted spoon and drain on kitchen paper to soak up the excess water

  1. Add the sweet potato to the plate then add a small handful of rocket on top 
  2. Add a few spoons of the white chocolate horseradish ontop - for this i split the above into half for each plate - put as much or as little as you want 
  3. Then add the smoked salmon and the poached egg ontop 
  4. Sprinkle some cacao nibs around 

Recipe Notes
Use the freshest eggs you've got. The protein will be better tact than older eggs. This will mean the egg whites won't go all wispy and break apart as you poach
Don't salt the water beforehand, it causes the egg to go wispy
The whirlpool helps wrap the egg white around the yolk. Try to get a proper spin on, going light hearted on my first attempt saw a pretty flat poach compared to the latter ones

White Chocolate Horseradish
This will keep in the fridge for a couple of weeks if you don't use it all