Rumpoles... Hey! Hey! Rumps!
My Ultimate Christmas Day is relaxed to favorite great food. When you're well prepared, there's no need to rush. So once the turkey is on the way, Christmas morning in the Ramsay household always starts with the late breakfast of delicious creamy Scrambled Eggs and Smoked Salmon.
This recipe is a Ramsay family tradition on Christmas Day: Smoked Salmon, Scrambled Egg and Croissants. It's rich, sumptuous, and incredibly easy to do.
First the croissants, slice them into rounds and season them lightly with salt and pepper. The secret about how to cook a really good breakfast is in the timing, the croissants on first, smoked salmon on top and then the scrambled egg.
Put the croissants on a dry pan and toast. You don't need oil, because the croissants have a lot of butter in them. This is a great way to transform day-old croissants, giving them a delicious new life.
Just start to season and toast it, almost glistening in the pan. And that's the butter inside. That smell is amazing. It almost smells like a sort of caramelized waffle, absolutely delicious! Toast them around...both sides and then out.
Next, just get the smoked salmon and sort of twist it, and let it fall over the croissant. Let it sit naturally on top of the toasted croissant. So twist and over.
Right, scrambled eggs. Eggs in the pan, never whip up the egg beforehand. You'll break down the egg too much. What I want is really nice, rich, creamy scrambled egg. Eggs in, no seasoning at this stage. A nice generous knob of butter. Now, from there...on to the heat.
And all I'm gonna do now is stir. Stir and stir and stir.
Now the butter is melting, so this gives a really nice creamy texture to the eggs, and looks rich, delicious, sumptuous, luxurious. Be very careful to make this scrambled egg. All of a sudden, it looks runny, then within thirty seconds, it's cooked, working all the time.
Right, after stirring, I pass it straight from there. Take the pan off the heat. And just work round the pan, cleaning up all that scrambled egg that stick into the bottom. And that will...we'll get that really nice sort of creamy, beautiful texture. A little touch of butter in there, now, I'm gonna start with the seasoning.
Thirty seconds till the end, salt, pepper, back on...to the stove, and a table spoon of cream. The cream actually stops the scrambled egg from overcooking. Cream in and then fold that in there. Now, keep that off the heat.
Look at it. Look at that color. Beautiful! And then finally, some fresh chives. That is the Ramsay Classic Smoked Salmon Toasted Croissant and the delicious Scrambled Egg, the best start of the Christmas Day anyone could wish for.