Serving suggestions

Eggs Royale with John Ross Original Dill Sauce

Serves: 2 – 4 (depending on appetite)


  • 4 crumpets
  • 4 eggs
  • White wine vinegar (1 tablespoon)
  • 200g pack of John Ross Traditional Smoked Salmon
  • Jar of John Ross Original Dill Sauce
  • Butter

Preparation method

  1. Fill a large pan with water, add the white wine vinegar and bring to a gentle simmer
  2. Swirl the water and gently crack in the eggs
  3. Whilst they cook for 4 minutes, toast the crumpets
  4. Very gently warm the dill sauce in a saucepan
  5. Once toasted, spread the crumpets with butter, top with smoked salmon, the poached eggs and spoon over the dill sauce



September 15th 2021
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