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A tradition that has passed down my family line from way back is a Victorian Era breakfast we have always used on a Christmas Day.

Scrambled eggs with smoked salmon is a wonderful way to start the Christmas day. So for two you need:

4 eggs, free range
4 tbsp milk, or a little cream mixed with milk
15 g butter
75 g smoked salmon, chopped
1 tsp of Parsley

So whisk the eggs, milk and season well with pepper for about 10 seconds to blend everything together. Melt the butter into a saucepan and add the egg mixture. Make sure you stir continuously with a wooden spoon over a low heat until the mixture looks scrambled but is still soft and creamy. Then place the egg in top of the smoked salmon add some wholemeal bread and butter and enjoy.