White chocolate horseradish? Stay with me, seriously, I promise you this stuff is good. This is a great brunch treat and completely elevates the eggs royale concept into a whole new realm of ridiculously good. This dish is a balance between bitter and sweet. The silky and smokey salmon holds it ground against the fiery horseradish, which is cut through by the bitterness of the cacao nibs and rocket whilst softened and sweetened with the sweet potato and white chocolate. It sounds out there but this dish is an absolute delight and takes no time.
It’s an easy and straightforward recipe with minimal effort! This was the first time I had ever poached an egg and I talk more about exploring food and cooking in my post about The Art of Failure and Cooking. I always feared giving it a go, after all, poached eggs are the creme de la creme of eggs. They were something to be left to the professionals in my mind; I couldn’t possibly do it. Everyday I’m tackling the self-defeatist attitudes I once held head on and I’ve learnt so much over the past few months through simply embracing the concept of getting it wrong and being okay with it.
This recipe was inspired by Hotel Chocolat, the company that taught me what real chocolate is and not the sweetened concoctions I was used to. For a good few years now I’ve getting their tasting club boxes and I never stop being in awe at what surprises will come in the next box. It’s taught me to appreciate chocolate, and has probably curbed the sugar addiction too. I’ve embraced bitter flavours through exploring the world of chocolate and what’s opened up to me is that chocolate is much more than a sweet confection, it’s a complex ingredient that lends itself to so much exploration.
Eggs Royale with White Chocolate Horseradish
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 works best rocket
- 1 tsp cacao nibs
- 1 tsp oil
White Chocolate Horseradish
- 100 g creamed horseradish
- 40 g white chocolate
- 2 eggs fresh as possible
- 0.5 tsp vinegar
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.
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
Add the sweet potato to the plate then add a small handful of rocket on top
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
Then add the smoked salmon and the poached egg ontop
Sprinkle some cacao nibs around. I have lettuce re-growing on my window sill, so add some of that for an extra bit of bitterness
- 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 and manky
- 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 Chcoclate Horseradish -
This will keep in the fridge for a couple of weeks if you don't use it all