Vegetarian Eggs Royale made with MAGGI® Truffle Seasoning
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Add a touch of elegance to your brunch or light lunch menu with our Vegetarian Eggs Royale with Truffle - a refined twist on a classic Florentine recipe that’s perfect for independent pubs and cafés looking to improve their offering. This dish layers toasted English muffins with buttery wilted spinach and perfectly poached eggs, all crowned with a rich truffle hollandaise made using MAGGI® Truffle Seasoning. The seasoning brings a luxurious depth to the sauce, balancing the tang of white wine vinegar and the richness of egg yolks and butter. Finished with a sprinkle of fresh chives, it’s a dish that delivers on flavour and visual appeal.
Adding our Truffle Eggs Royale to your menu provides a strong unique selling point, helping your pub stand out from the competition. As a vegetarian Eggs Royale option, it directly appeals to the increasing number of customers seeking gourmet, meat-free dishes. This recipe, from our Pub & Bar Menu Ideas collection is a great way to introduce a vegetarian option to your menu, broadening your appeal without affecting taste or luxury. Beyond its gourmet appeal, this salmon-free dish is designed with practicality in mind. It ensures consistent quality with ease, making it a valuable addition for busy pub and café kitchens.
- 150g shallots, finely diced
- 200ml white wine vinegar
- 1g black peppercorns
- 1 bay leaf
- 250g unsalted butter
- 70g egg yolks (approx. 4 large yolks)
- 20g MAGGI® Truffle Seasoning
- 20 eggs
- 20ml white wine vinegar
- 10 English muffins
- 800g spinach
- 10g unsalted butter
- 10g chives, finely chopped
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1Prepare the hollandaise: In a small saucepan, combine shallots, vinegar, peppercorns, and a bay leaf. Bring to a boil, then reduce by two-thirds.
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2Melt butter gently and keep warm.
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3In a bowl, whisk egg yolks with the strained reduction over a pan of simmering water until pale and thickened (sabayon consistency).
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4Remove from the heat and slowly whisk in warm clarified butter, a little at a time, until smooth and emulsified.
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5Poach eggs: Bring a large pan of water to a gentle simmer and add vinegar.
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6Crack eggs into the water and poach for 3-4 minutes. Remove and drain on paper towel.
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7Prepare base: Split English muffins and toast until golden.
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8Wilt spinach in butter, then squeeze out excess moisture.
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9Assemble: On each muffin half, layer wilted spinach, then poached egg. Spoon over warm truffle hollandaise, finish with chopped chives and serve immediately.
| TYPICAL VALUES | Per 100g | Per serve | Reference Intake | % RI* |
|---|---|---|---|---|
| Energy | 775 kJ 186 kcal | 2305 kJ 554 kcal | 8400 kJ 2000 kcal |
28% |
| Fat | 12.2g | 36.2g | 70 | 52% |
| of which: saturates | 5.9g | 17.5g | 20 | 88% |
| Carbohydrate | 10.2g | 30.3g | 260 | 12% |
| of which: sugars | 1.4g | 4.1g | 90 | 5% |
| Fibre | 1.4g | 4.3g | - | - |
| Protein | 8.2g | 24.5g | 50 | 49% |
| Sodium | 0.27g | 0.81g | 2.4 | 34% |
| Salt | 0.55g | 1.65g | 6 | 28% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2305 kJ 554 kcal | 36.2g | 17.5g | 4.1g | 1.65g |
| 28%* | 52%* | 88%* | 5%* | 28%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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