MrMonkey
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I just wanted to share this with the forum. With the festive season pretty much upon us, I thought you may be interested in the perfect Christmas day breakfast for yourselves, any significant other and possibly any in-laws! This is the perfect breakfast to impress, at Christmas or indeed any time of the year!
Scrambled Eggs with smoked salmon;
First, take a good slice of bread. Not your average sliced loaf, perhaps think more fresh crusty bloomer, sour dough bread, or for a "˜cute' breakfast a halved English muffin. Pop this into the toaster, but remember to keep an eye on it!
With the carbs taken care of (i.e. the bread!), add a generous knob of butter to a pan. Add a medium heat, and melt. Keep stirring this, as you don't want to burn to the pan.
Next, take 3 medium - large eggs per person (I recommend only cooking at most 6 per pan!). Break these straight into the pan. Don't season or mix first, as the egg will start to break down.
With the eggs in the pan, begin stirring and mixing up the eggs. Keep for around 30 seconds on the heat. Remove the from the heat for around 15 seconds, then add back to the heat for 30 seconds.
The secret here, don't keep on the heat too long. The pan will retain heat, and continue cooking the eggs. The key is to keep stirring the eggs, as if you were cooking risotto.
Around now, check your toast, this may be done! If so, take from the toaster / grill and pop on a plate. Take a break out from the eggs to add a good quality butter to these
Now, back to the eggs; Cook to taste. Remember, scrambled eggs should be runny and sloppy, almost able to be consumed through a straw, yet cooked. I for 3 large eggs, 2 30 second blasts on the heat, and 3 20 second off the heat works well. Once a good consistency is achieve, add a tablespoon of crème fraise direct from the fridge (I have heard in the US this is difficult to find, so substitute cultured, soured cream). Stir well. This will stop the eggs from over cooking. Also at this point, season with a little salt and pepper, and perhaps add some freshly chopped chives. Now, add 2 slices (or 3, spoil yourselves, it is Christmas!) of (preferably) medium oak smoked salmon to each slice of toast. Finally, spoon the scrabled egg mixture evenly onto the toast.
I recommend serving with a nice chilled Bollinger, and glass of fresh orange juice. With any luck, this should keep the family going whilst the turkey is cooking, yet give them enough energy to get through the present opening!
Have a trial run, and let me know how it turns out! Obviously, the salmon can be swapped for bacon should this be more to taste, however I would urge you to try the salmon first!
Scrambled Eggs with smoked salmon;
First, take a good slice of bread. Not your average sliced loaf, perhaps think more fresh crusty bloomer, sour dough bread, or for a "˜cute' breakfast a halved English muffin. Pop this into the toaster, but remember to keep an eye on it!
With the carbs taken care of (i.e. the bread!), add a generous knob of butter to a pan. Add a medium heat, and melt. Keep stirring this, as you don't want to burn to the pan.
Next, take 3 medium - large eggs per person (I recommend only cooking at most 6 per pan!). Break these straight into the pan. Don't season or mix first, as the egg will start to break down.
With the eggs in the pan, begin stirring and mixing up the eggs. Keep for around 30 seconds on the heat. Remove the from the heat for around 15 seconds, then add back to the heat for 30 seconds.
The secret here, don't keep on the heat too long. The pan will retain heat, and continue cooking the eggs. The key is to keep stirring the eggs, as if you were cooking risotto.
Around now, check your toast, this may be done! If so, take from the toaster / grill and pop on a plate. Take a break out from the eggs to add a good quality butter to these
Now, back to the eggs; Cook to taste. Remember, scrambled eggs should be runny and sloppy, almost able to be consumed through a straw, yet cooked. I for 3 large eggs, 2 30 second blasts on the heat, and 3 20 second off the heat works well. Once a good consistency is achieve, add a tablespoon of crème fraise direct from the fridge (I have heard in the US this is difficult to find, so substitute cultured, soured cream). Stir well. This will stop the eggs from over cooking. Also at this point, season with a little salt and pepper, and perhaps add some freshly chopped chives. Now, add 2 slices (or 3, spoil yourselves, it is Christmas!) of (preferably) medium oak smoked salmon to each slice of toast. Finally, spoon the scrabled egg mixture evenly onto the toast.
I recommend serving with a nice chilled Bollinger, and glass of fresh orange juice. With any luck, this should keep the family going whilst the turkey is cooking, yet give them enough energy to get through the present opening!
Have a trial run, and let me know how it turns out! Obviously, the salmon can be swapped for bacon should this be more to taste, however I would urge you to try the salmon first!
