Christmas Day Brunch Spice and Citrus Cured Salmon with Scrambled Eggs on Toasted Croissants

Method

1. Place the croissants on a chopping board and use a bread knife to cut each one in half lengthways. Heat a heavy-based frying pan over a high heat. Place the croissants cut side down on the dry pan, reduce the heat to medium and toast the croissants until they are golden brown. Flip them over and toast the other side for one or two minutes and then set aside while you prepare the eggs.

2. I like to keep my scrambled eggs simple. You really do not need much more than eggs and seasoning to make creamy, delicious, scrambled eggs, but here I also add a little butter to make them a little richer for the day that is in it. Crack the eggs into a bowl and add a little flaky sea salt and a grind of black pepper. Whisk the eggs for just a minute until the yolk and whites have just combined, talking care not to overbeat them.

3. Heat a heavy-based pan over a medium heat. Add the eggs to the pan and reduce the heat to low. Add half of the diced butter and use a spatula to stir the eggs gently until they start to scramble. Keep the heat on low, add the rest of the butter and stir the eggs frequently, using the spatula to separate the eggs from the side and bottom of the pan. Cook for no more than four to five minutes, until the eggs are soft and creamy. Remove the pan from the heat, taste and add more seasoning if needed.

4. Place two halves of a toasted croissant on a warmed plate per person. Spoon on some of the creamy eggs, arrange three thin slices of salmon on top of each portion of eggs and serve immediately.