Eggs Écosse

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

This is my take on Eggs Royale, a brunch dish that replaces the usual smoked salmon with smoked whiting. Whiting is a much underused fish but smoking brings out its terrific flavour. Good quality ready-made hollandaise sauce is really handy but feel free to make your own! — Caroline Rye


  • 2 fillets undyed smoked whiting (about 180 g each)
  • 20 g unsalted butter, plus extra for the toast


Preheat the oven to 180°c. Wrap the whiting in foil with the unsalted butter, place on a baking tray and bake in the oven for 15 minutes.