Eggs Benedict with Smoked Salmon


Eggs Benedict with Smoked Salmon

With Roasted Potatoes and Hollandaise Sauce
Everything you need to make Eggs Benedict at home, without all the work: english muffins, smoked salmon, poached eggs, hollandaise sauce, and fresh dill! Enjoy your Eggs Benedict with perfectly roasted potatoes garnished with an oregano potato crumb.

This Drop is also available with Prosciutto!
Serves 2
•   Easy Prep
•   Ready in 20 Minutes



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  • 2 pieces English Muffins
  • 4 slices Smoked Salmon
  • 4 Poached Eggs
  • 200mL Hollandaise
  • 2oz Dill
  • 200g Roasted Potatoes
  • 30g Oregano Potato Crumb


Make sure you’ve got a Medium Pot, a Small Frying Pan, a Baking Sheet, and a Whisk. Now, let’s get cooking!



1. Preheat oven to 350°F.

2. Place Potatoes on a baking sheet on parchment paper.

3. Bake for 20 minutes until hot, garnish with Oregano Potato Crumb, and serve alongside your Eggs Benedict!


1. Bring a pot of water to a low simmer over medium heat.

2. Once you start to see small bubbles rise to the top, turn off the heat.

3. Cut open the bag of Eggs and gently drop the Eggs into the water while still in the shell.

4. Place a lid on the pot and set a 2 ½ minute timer.

5. Transfer the Hollandaise to a small pan and gently warm over warm heat, making sure to stir often.

6. Once the Hollandaise is warm, do not hear further as this will scramble the eggs. If needed, add a drop or two of cold water.

7. Place the Muffin in the toaster and toast until desired doneness.

8. Pull the Eggs out from the water and crack into a small bowl.

10. Assemble the Benedict by placing the Smoked Salmon on the Muffin, followed by the Poached Egg.

11. Finish with the Hollandaise and garnish with Dill.

John Sinopoli

Executive Chef

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