Smoked salmon and scrambled eggs makes a perfect light brunch for the festive season - we usually eat this on Christmas day at my mum's house, but as I'm celebrating Christmas with my dad's side of the family this year, we had it a few days early.
It's incredibly simple to make, and with a glass of champagne on the side, it feels pretty celebratory without being too decadent.
All you need is thick cut smoked salmon, lemon quarters, scrambled eggs (made with plenty of butter - it is Christmas after all!), and some good quality rye or soda bread. Lay everything out in the middle of the table, gather the family round, and dig in!
Smoked salmon scrambled eggs is also a great dish for those weeknight evenings when you can't face cooking anything too complicated. I use smoked salmon trimmings (much cheaper than the full slices), adding them to the pan with the eggs so that they cook slightly. To serve, I top my salmony scrambled eggs with a dollop of creme fraiche, a teaspoon or so of capers, and plenty of lemon juice and black pepper. Add a toasted, buttered bagel on the side, and you're good to go!
