Eggs royale sandwiches

Place the eggs in a saucepan in which they will fit snugly, add a pinch of salt and cover with cold water. Bring to the boil, then reduce the heat and simmer for 6 minutes. Drain and run under cold water, changing the water a couple of times, for about 10 minutes, or until completely cold.

Peel the eggs, finely chop and tip into a bowl. Add the hollandaise sauce and chives, season and mix to combine.

Lay the bread on the work surface and spread with butter. Lay slices of the smoked salmon over ½ the bread, then divide the egg mixture on top, spreading it evenly. Top tip: Cutting the crusts from the bread before making the sandwiches saves waste and is easier, particularly when cutting these sandwiches small. Blitz into breadcrumbs and keep in the freezer for another recipe.

Top with the spinach or lettuce and the other bread slices, butter-side down, and gently press together. Cut each sandwich into 8 bitesized triangles and serve.