Ingredients

• 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