Christmas Day Breakfast: Gordon Ramsay inspired scrambled eggs with caviar and smoked salmon

It is our family tradition to have four courses served throughout Christmas day, rather than have three courses in one sitting. This way, we don't really overeat and get to enjoy the meal better. As the person responsible for cooking all the meals on Christmas, it also makes my job a lot easier.

For breakfast, I made scrambled eggs topped with caviar, served with smoked salmon, sundried tomatoes and cherry tomatoes. Last year, I also made scrambled eggsand one of my readers/fellow blogger Ms Jazz of Augustdiners suggested that we try the Gordon Ramsay way of making scrambled eggs.Since I was intrigued, I googled up the recipeand used it for this year's Christmas Day breakfast.

I have to say, the Gordon Ramsay-inspired scrambled eggs was absolutely delicious, very creamy and fluffy at the same time. Will stick to this recipe next time whenever we wanna make scrambled eggs, in fact I loved it so much I made scrambled eggs for the next few days using this recipe.

Just a note, when cooking the eggs may seem a little watery, but when you eat it, it's just right (creamy), so it's nothing to be too concerned about. For a touch of luxury, we topped the scrambled egg with some lumpfish caviar (which you can get easily in supermarkets). If you cannot find chives, you can substitute with spring onions, chopped very finely.

To serve, you can just serve it on a piece of rustic bread, or on its own. You can also cut off the top of an eggshell, wash it and leave it to dry, and scoop the scrambled egg into the shell if you want something special.

Christmas Breakfast is served

Jingle bells

Scrambled eggs topped with caviar

Scrambled eggs with caviar, served with smoked salmon and tomatoes
Preparation time: 10 minutes
Cooking time: less than 5 minutes
Serves 4

Ingredients
7 large eggs
3 tbsp cold butter
1 tbsp creme fraiche (I substituted with cream)
Salt and freshly ground pepper
A handful chives, chopped finely

200 g smoked salmon with cumin
8 cherry tomatoes, halved
Sundried tomatoes
Lumpfish caviar

1. Break the eggs into a cold, heavy-based frying pan (do NOT season it now), add half the butter and put it on medium low heat. Using the spatula, stir the eggs frequently to combine the yolk with the white. Keep stirring (as you would when cooking a risotto - do not stop stirring).

2. Add the remaining butter as the mixture begins to set. Do not let them get too hot, you will need to move the pan on and off the heat - about 2-3 times (see the video below). The eggs will take about 3-4 minutes to cook.

3. Add the cream/creme fraiche (brings the temp of the eggs down) and season the eggs with salt and pepper. Add the chives and give it a quick stir. Serve immediately.

The perfect scrambled eggs

Full set of photos available to view here.

Check out the rest of our Christmas menu here.