Bea’s Eggs Royale, a favorite of guests worldwide, is a specialty created by one of the Milestone’s owners, Bea Tollman, whose many passions include developing delectable dishes as well as being one of the innovative founders of The Travel Corp, the world’s largest travel company.
Ranked as one of London’s most exceptional five-star luxury boutique hotels, The Milestone is a magnificent 19th-century architectural treasure centrally located in the Royal Borough of Kensington and Chelsea. Each of the well-appointed guest rooms, suites and apartments is a work of art adorned with fine fabrics, fresh flowers, antique furnishings and rare artworks. No two rooms or suites are alike, yet all uphold The Milestone’s commitment to extravagance. Some are richly decorated for an intimate, inward-looking mood while others boast stunning views over Kensington Palace and Gardens.
Enjoy the best of modern British cuisine and fine wines in Cheneston’s restaurant, afternoon tea beside the Park Lounge’s 
open fire, and signature cocktails in the cozy Stables Bar or chic Conservatory. The Milestone also has a heated resistance pool, gym, sauna, and chauffeur-driven Bentley. The hotel is also within walking distance of the Royal Albert Hall and exclusive shops of Knightsbridge. The West End – London’s vibrant, avant-garde theatre district – is just a five-minute taxi ride.
www.milestonehotel.com | Tel: +44 (0) 207 917 1000
Preparation: 20 minutes | Cooking Time: 5 minutes | Serves: 1
Ingredients:
3 eggs
1.7 oz double cream
1 rounded tbsp butter
1-1/2 tbsp potted shrimp
1 oz smoked salmon, cut in strips
2 tsp caviar
2 sliced brown bread
rock salt
Method:
- Carefully cut the tops of the eggs with sharp scissors or a serrated knife.
- Pour eggs into a bowl, whisk and add cream.
- In a saute pan, melt the butter and then add the egg mixture.
- Whisk continually until lightly scrambled and the consistency of small curdles of cottage cheese.
- Turn off heat to be sure eggs don’t overcook and dry out.
- Season to taste with salt (more will be added with the smoked salmon topping).
- Carefully clean the egg shells.
- Pour rock salt into three piles on the plate.
- Place eggshells on the rock salt, pressing lightly, so they stand up.
- Carefully spoon scrambled eggs into shells.
- Top the first egg with a dollop of caviar; the second with the smoked salmon strips; and potted shrimps atop the third.
- Toast the bread and cut each slice into three portions. Serve immediately with the Eggs Royale.
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