Breakfast of champions: Five delicious recipes to start Christmas Day indulgently

Tuck in to these flavour-packed breakfast treats from Graham Herterich's new book, Cook

Graham Herterich shares recipes for five of the best breakfasts for Christmas Day. Pictures: Jo Murphy

If Christmas Day is the best day of the year then Christmas morning surely deserves the best breakfast of the year. And baker extraordinaire Graham Herterich certainly knows a few ways, both sweet and savoury, to begin the celebrations in style.

Hot Smoked Salmon & Baked Eggs

recipe by:Graham Herterich

What makes food pairings work is their contrasts: sweet and salty, hot and cold, sour and creamy — or in this case, the spiciness of the horseradish and the smooth creaminess of the baked smoked salmon and crème fraîche.

Servings

2

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• butter, for greasing

• 80g smoked salmon

• 80g crème fraîche

• 1–2 tsp horseradish sauce, depending on how much of a kick you would like

• 1 sprig fresh parsley, finely chopped

• salt and freshly ground black pepper

• 2 eggs

• 1 tbsp finely grated Parmesan

• To garnish:

• finely chopped fresh parsley

• To serve:

• buttered Guinness brown bread

Method

1. Preheat the oven to 180°C fan. Grease two ovenproof ramekins and bring a full kettle to a boil.

2. Divide the smoked salmon between the two greased ramekins. In a separate bowl, combine the crème fraîche, horseradish and most of the parsley and season with a little salt and ground black pepper. Divide between the two ramekins.

3. Crack an egg into each ramekin and top with a little more parsley and the Parmesan. Put the ramekins in an ovenproof baking dish.

4. Pour the just-boiled water from the kettle into the dish until it comes halfway up the sides of the ramekins.

5. Bake in the preheated oven for 15–18 minutes, until the egg whites are set and the yolks are still soft.

6. Scatter over a pinch of finely chopped fresh parsley and serve with the buttered Guinness brown bread from my first book, Bake.