Eggs Royale, by The Body Coach, Joe Wicks


  • 200g baby leaf spinach
  • Pinch of freshly grated nutmeg
  • Salt and pepper
  • 1 egg yolk
  • 60g yoghurt, such as Greek or soy
  • 1/2 tsp Dijon mustard
  • 2 tsp butter, melted
  • Squeeze of lemon juice
  • 2 medium eggs
  • 1 wholemeal muffin, toasted
  • 65g smoked salmon


Heat a splash of water in a large saucepan over a high heat, add the spinach and stir until wilted. Drain thoroughly then roll up in a few sheets of kitchen paper and squeeze out as much excess water as possible. Tip the spinach into a bowl, stir in the nutmeg and season with salt and pepper.

Put the egg yolk into a heatproof bowl then whisk in the yoghurt, mustard and butter. Sit the bowl over a pan of simmering water and whisk for 4–5 minutes until thickened. Remove the bowl from the heat, whisk in the lemon juice and season to taste.

Meanwhile, poach the eggs in a pan of gently simmering water for 3 minutes then drain thoroughly.

Lay the smoked salmon of top of the muffin then top with the spinach and the poached eggs. Spoon over the sauce and serve.

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