Celebrity chef Gordon Ramsay has shared his go-to recipe for the most ‘decadent’ Christmas morning breakfast that takes just minutes to make
Celebrity chef Gordon Ramsay has revealed his recipe for perfect Christmas morning breakfast – and it’s just so simple to make, and isn’t too heavy. Gordon has shared his personal take, and rather unique twist, on old classic, scrambled eggs and smoked salmon, in a new piece for GoodTo. The chef has revealed that he likes to serve his scrambled eggs and smoked salmon on croissants, for a more ‘decadent’ dish.
This unique twist, on the go-to dish that many families opt to start their Christmas day with, ‘tastes simply delicious’ and is ‘sure to impress your guests’. Plus, it takes just minutes to make and can be easily made in large quantities for larger family gatherings.
Ingredients
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4 large day-old all-butter croissants
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Sea salt and freshly ground black pepper
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12 large eggs
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50g cold unsalted butter, diced
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4 tbsp double cream
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1–2 tbsp snipped chives
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300g smoked salmon slices
Method
Gordon recommends that before serving, you should ‘trim the ends of the croissants’ and then slice each croissant into four or six rounds, seasoning lightly with salt and pepper to taste.
Next, the celebrity chef recommends breaking the eggs into a ‘cold heavy-based saucepan’ and then place the pan over a low heat. Next, add a small amount of butter to the pan. Gently stir the eggs using a wooden spoon, making sure to mix the yolks and whites together.
Once the eggs begin to scramble, Gordon explains that you need to remove the pan from the heat and use a spatula to gently scrape the egg off the sides and base of the pan. Return the pan to the heat and keep stirring the eggs and scraping any residue from the sides and base of the pan, until the egg resembles ‘soft curds’.
Gordon adds that it should only take five or six minutes to cook your eggs and it’s important not to ‘overcook the mixture’ as you want it to remain ‘moist and soft’. Once cooked, remove from the heat, add a knob of butter, and season to taste, then fold in the chopped chives.
Then, heat a frying pan to a medium heat and then gently toast the croissant slices on each side for one to two minutes – or until golden. Plate the toasted croissant slices up, spoon the scrambled eggs on top of them, and top with draped slices of smoked salmon.