Eggs royale with homemade yogurt hollandaise
1 tbsp Onken Natural Set yogurt
2 egg yolks
1 tbsp. white wine vinegar plus a dash extra for poaching the eggs
½ tsp. Dijon mustard
A pinch of salt
1 wholemeal English muffin, halved
2 large eggs
80g smoked salmon
Optional topping: a handful of chopped chives
Fill a large saucepan halfway with water, bring to the boil then reduce the heat to a simmer. Place a large heat-proof bowl on top of the saucepan and add the egg yolks.
Whisk the yolks with the white wine vinegar and mustard, stirring constantly until thickened, then remove from the heat and stir in the yogurt. Set aside.
Bring a medium saucepan of water to the boil. Add the white wine vinegar and salt, then crack in the eggs. Turn the heat down to a simmer and cook for 4 minutes exactly, then drain on kitchen paper.
Serve the English muffin halves with the smoked salmon, top with the poached eggs then drizzle over the yogurt hollandaise. Garnish with chopped chives.