Your 2022 Christmas Snacks _ Gordon Ramsay

The Art of Cooking: A Holiday Tradition

In the Ramsay household, Christmas morning always starts with a late breakfast of deliciously creamy scrambled eggs and smoked salmon. This recipe has been passed down through generations as a family tradition, and it's rich in history and flavor.

The secret to a perfect breakfast lies in the timing and technique. First, slice the croissants into rounds and season them lightly with salt and pepper. The key is to toast the croissants just right, so they're golden brown but still soft and flaky. To achieve this, place the croissants in a dry pan and cook over medium heat until they're nicely toasted on both sides. This is where the magic happens, as the butter inside the croissant starts to melt and caramelize, infusing the bread with a deep, rich flavor.

Next, it's time to prepare the smoked salmon. Take the salmon and twist it gently, allowing it to fall over the croissants in a delicate dance. The presentation is everything when it comes to this dish, as the smoking adds a nice visual appeal. Now, place the salmon on top of the toasted croissants, creating a beautiful layering effect.

While the salmon is resting, focus on making the scrambled eggs. This is where most people go wrong – by whipping up the eggs beforehand, they break down the texture and lose their richness. Instead, crack the eggs into a bowl and simply stir them together with a fork until they're just combined. Add a generous knob of butter to the pan and cook over medium heat, stirring constantly as the eggs start to set.

As the eggs near completion, add a pinch of salt, pepper, and a tablespoon of cream. The cream is the secret ingredient that stops the scrambled egg from becoming too runny, while adding a subtle richness to the dish. Finally, fold the eggs gently over on themselves to create a beautiful, creamy texture.

The finishing touches are just as important as the cooking itself. Take the pan off the heat and use a spatula to scrape up any remaining egg bits that have stuck to the bottom. This adds a depth of flavor and texture to the dish, making it truly special.

To serve, place the scrambled eggs on top of the smoked salmon, followed by a sprinkle of fresh chives. The combination is simple yet elegant, with each component complementing the others perfectly. It's a dish that's both easy to make and impressive to serve, making it a staple of any holiday meal.

When it comes to cooking for Christmas morning, there are few things more important than setting the table. But in this case, the real showstopper is not just the food – but the way it's presented. Take the time to arrange the ingredients artfully on the plate, with the salmon nestled atop the scrambled eggs and croissants. This adds a touch of whimsy and fun to the dish, making it feel truly special.

As you sit down to enjoy this delicious breakfast, remember that the true magic lies in the combination of flavors and textures. The smoked salmon provides a nice burst of saltiness, while the scrambled eggs offer a rich, creamy contrast. And let's not forget the croissant – crispy on the outside and soft on the inside, it adds a delightful crunch to each bite.

In short, this recipe is a true holiday tradition – one that's sure to become a staple in your household for years to come. So go ahead, give it a try, and watch as it becomes a beloved part of your Christmas morning routine.

Nicoise Salad

The Nicoise salad is another classic dish that's perfect for the holidays. It's a hearty, flavorful mix of ingredients that combines perfectly with the smoked salmon and scrambled eggs.

To start, begin by making the marinade for the tomatoes. Slice up some baby gem lettuce and let it sit out at room temperature for about 10 minutes before you're ready to use it. Next, slice up some juicy cherry tomatoes and toss them in a bowl with some olive oil, lemon zest, and chopped fresh basil.

While the tomatoes are marinating, focus on preparing the potatoes and green beans. Simply parboil them until they're tender, then sauté them together in a pan with some butter and salt. This adds a nice depth of flavor to the dish, as well as a pop of color from the cooked vegetables.

Now it's time to add the final components to the salad. Slice up a baguette into thick rounds, toast them lightly until crispy, and then drizzle them in tarragon mayonnaise. This is where things get really interesting – by rolling the bread slices gently in the tarragon mayonnaise, you create a crunchy exterior that adds texture to each bite.

Finally, it's time to bring everything together. Slice up some fresh salmon fillets and serve them on top of the salad, followed by a dollop of creamy yolk from an espresso cup (more on this later!). The key is to arrange the ingredients artfully on the plate, with each component complementing the others perfectly.

Smoked Salmon with Espresso Yolk

The smoked salmon is just one part of the equation – but it's also one of the most important. By adding a rich, creamy yolk from an espresso cup to the dish, you create a match made in heaven. The smokiness of the salmon pairs perfectly with the deep, dark flavor of the espresso, while the creaminess of the egg adds a luxurious touch.

To make this component work, simply crack open an espresso cup (the thick, creamy yolk is what makes it special!) and place it on top of the smoked salmon. The combination is simple yet sublime – and it's sure to become one of your favorite holiday traditions in no time.

So there you have it – two recipes that are guaranteed to make your Christmas morning a little more magical. Whether you're serving up scrambled eggs and smoked salmon or a hearty Nicoise salad, remember to focus on the little details that make each dish truly special. With a bit of practice and patience, these recipes will become staples in your holiday cooking repertoire – and they'll bring joy and happiness to all who taste them.

"WEBVTTKind: captionsLanguage: endon't waste food Christmas is a really expensive time but with a little understanding of finesse you can use up every edible part of your Christmas shopping just like we do in my restaurant kitchens otherwise it's money down the drain soups are one of the secrets in a chef's Arsenal for delivering amazing flavor whilst watching the pennies my next recipe for Sumptuous pumpkin soup uses the whole pumpkin the leftover hamstock and I'm getting the kids involved toasting the pumpkin seeds as a snack nothing goes to waste in my kitchen but most importantly of all the soup tastes absolutely delicious and with the addition of sauteed wild mushrooms it's fit to serve in my three mission style restaurant right listen I need some help okay we're gonna make the most amazing pumpkin soup Phil That's Heavy it's very heavy but it is going to be absolutely delicious right now you can always tell okay if it's ripe it was bang on there what does that sound like um drums that's right and if you push your thumb in there just a little bit of soft right at the bottom of the root first of all I'm going to cut it in half and very carefully just cut through I'm using a French pumpkin but these versatile vegetables come in all shapes and sizes and colors at this time of year their nutty sweetness is ideal for warming soups curries and roasts wait and see what happens when we open this up wow oh right Holly that's for you now this is where it's going to get a little bit gory okay you've got your hands and you scrape the seeds out it's getting messy rub them together and just give them a little clean nice and gently good yeah nice look at that what do you mean yuck come on Holly that's it into the water now once the seeds are out we're going to toast them in the oven as a little snack so this is a really nice way I'm not wasting anything get your fingers right in there Tilly there you go once the pumpkin seeds are out score the flesh to help it roast and absorb flavor season and had a generous amount of Rosemary take the garlic rub around the outside so it perfumes the inside then add a large lug of olive oil and as a garlic roast with a rosemary it's sweet almost buttery nutty taste or mellow and flavor the pumpkin all the seeds done yeah almost good after the pumpkin seeds have been cleaned dry and season them ready for the oven now they're gonna roast in the oven for about 45 to 50 minutes well done good I'm waiting to smell the house in about five minutes time to try please Holly so beautiful Australian right well done uh big question have you wrapped mommy's present yet no let's go I'll give you a hand quickly that garlic smells amazing Holly Tilly where's Holly he's going to a party she's going to a party oh no any boys there no I don't know oh you're so diplomatic right look today are now toasted see that right have a little taste one of those yeah but look at this wow that looks amazing and that is your roasted pumpkin now you put the spoon down the side okay yeah scooping out well that all that lovely roast pumpkin we don't waste anything hear that skin all into the center roasting a pumpkin intensifies the rich sweet flavor of its flesh which is lovely for Soups but also great as a filling for ravioli or making a delicious Mash with butter nutmeg and salt and pepper that's the pumpkin done now what we need to do is get these mushrooms here and just peel them lengthways okay onto the plate again I'll get my onion chopped olive oil in okay yeah nice and generous with olive oil because I want this soup to do really nice and velvety onions in and then scoop out a wonderful garlic that's been roasted on the pumpkin hmm lovely a little bit of nutmeg on top of the onions onions garlic nutmeg yeah and now the pumpkin wow and you would come in handy somewhere this little baby it's for you there you go perfect now I want you just to grate some Parmesan like that for me okay just so I can start roasting off the parmesan as well so we get this really nice rich delicious the pumpkin Karma sounds brilliant for enriching this soup it's mellow caramel flavor and saltiness provide a lovely balance to the Sweet pumpkin now what we need to do all that in there okay yeah good look at that now that ah smell that roasted sort of cheesy Rosemary garlicky yeah Olive oily beautiful so far nothing's gone to waste we've used the whole pumpkin now I'm gonna add the stock my ham was cooked in doesn't it it smells Christmassy delicious that's just from cooking our ham bring that up to the boil and let that cook out for 10 minutes cream really important that it's boiling when the cream goes in okay you'll see the color lightning so that's gonna give it a really nice rich creamy taste okay now we're going to serve you the mushrooms it would olive oil in there yeah get nice and hot we'll go first with the compa de la more in you go good girl then the Piedmont in and then finally Chantal nice lovely I'm going to put a little bit of butter in there we go good girl a little bit better there nice I love the Deep complex flavor of wild mushrooms but if you can't get them Chestnut or filled mushrooms still deliver Great Taste mushrooms worked really well with pumpkin because they have a warm earthy flavor that complements the pumpkin beautifully so mushrooms into the center yeah yeah from there we get the parmesan and just peel nice long layers watch very carefully not just sit down top on the parmesan helps to season the mushroom and really give off an amazing flavor okay we're gonna blend the soup and all we're going to do is half fill the blender so the soup gets really nicely aerated now this is a bit of a naughty Chef's trick a little knob of butter in there just in top so when it Blends it gets really nice and smooth lid on onto the blender and we'll just pulse it on and off first wow and this is the moment we'll be waiting for just one side of the bowl so that's Daddy's portion that this little bit is yours now a little taste blur it gently done Sam's a real big hit in our household over Christmas it's delicious so versatile and tastes absolutely amazing now we're going to do a delicious salmon nicoise which is a really nice way of reinvigorating your taste buds across Christmas first of all we're going to poach this in a really nice fragrant caught booty on cool bullion is just a fancy name for poaching liquor first add fennel with this lovely annotated flavor to water then put in chopped celery onions and salt next pour in some white wine to give it some body add a splash of tarragon vinegar to give it bite that wakes up everything that really makes it sort of slightly acidic but more importantly it goes brilliantly well with the salmon to add flavor pop in a couple of star anise and Crush White peppercorns freshness and Zing put in a handful of parsley a couple of bay leaves and a sliced lemon and bring the liquid up to the boil and slip in the salmon no need to season it because the water called boulung is all seasoned beautifully stick that in nice and gently skin side down salmon sweet delicate and Incredibly flavoursome now it's going to go even higher in terms of flavor simmer the salmon for four to five minutes then turn it off and let it cool down in the liquid salmon poached the next job is making the light tarragon mayonnaise tarragon mayonnaise with the difference first of all and make it to start off with one egg yolk a little bit of heat in there a teaspoon of mustard a little splash of tarragon vinegar in whisk that first nice big Bloom whisk and then when the Bowl starts moving get your cloth open it up just go around and keep that on there that's not going anywhere now yeah yeah what we've got to do first is whisk nice and thick so we can take the oil with one hand sunflower oil in the other thumb over the end of the bottle tip it upside down slowly drip it feed the oil in whisk whisk whisk drip drip drip and stop whisk and change hands that way nothing's getting tired whisk drizzle the sunflower All In stop once you've got that nice base you can add the oil quicker it's so easy delicious when it's reached a luscious thick consistency add a squeeze of lemon juice and that's your basic mayonnaise done but I'm going to thin it down with water because I want it much much lighter almost like a vinaigrette which is perfect for the salmon nicoise still nice and creamy now add chop tarragon The aniseed Taste works really well with the eggs and lemon zest to liven it up and now the seasoning always at the end salt pepper and just mix that around look beautiful it's got the texture of a custard almost like a lemon curd it's incredibly Rich it just falls off the spoon it's traditional to use boiled eggs and salad nicoise but I'm going to do mine differently I'm going to cuddle the eggs first put some water onto heat then coat espresso cups or similar oven proof containers with butter next season each cup with pepper and lime with a couple of basil leaves which gives the eggs a lovely Herby note um we're gonna season it with a classic nicoise garnish anchovies just roll that round like a little ring and sit there at the bottom of the basil then cracking your eggs every little component going on that plate makes a big difference making it up to that little extra special level place the espresso cups in a bath of boiling water and bake in the oven for about eight minutes the yolks are still soft and creamy with the eggs in the oven it's time to bring the final components of the nisswas together to add color and freshness to the salad marinate Chow tomatoes and olive oil with shredded basil and lemon zest the lemon goes brilliantly with the salmon the Salmon's fragrant just take those tomatoes even further because this is a salad for winter I want some of my ingredients to be hot after parboiling potatoes and green beans I sauteed them together give them a little tough what do you think of salad nice flowers you think of a beautiful summer salad exciting way of doing it now at Christmas is having a really nice hot mix well when all the ingredients are prepared it's time to bring the dish together and dress the serving plate the secret dressing is starting from the center and working your way out first of all crispy salad leaves just in the center of your plate what we do now is building a base I don't want a flat salad I want a salad with energy excitement and more importantly I want something that looks visually stunning slice the baby gem let his hearts into wedges and lightly roll them in the tarragon mayonnaise and this is really important because in 10 minutes time this salad will still stay nice and crisp buoyant exciting and more importantly Pack full of flavor next I sauteed potatoes around the outside I want the color now I want the visual impact then I'm going to sort of Interlink the green beans next add the marinated tomatoes and some black olives now for the exciting part removing the eggs from the espresso cup that little basil leaf is the crucial secret because that's like a little blanket that slides it out fingers crossed out bang and I want that yolk still nice and creamy inside the saltiness from the anchovy it's almost pureed at the bottom of that egg and that nice fragrance sweet basil almost like they've been rolled in perfume delicious and finally the salmon and just peel off that skin wow the Silver Slipper carefully flake the salmon and then drape it on the salad it's amazing salmon over you see the pinkness incredibly aromatic and more importantly every sliver of that salmon and it tastes amazing that is a perfect salmon nicoise for Christmas morning in the Ramsay household always starts with a late breakfast of deliciously creamy scrambled eggs and smoked salmon this recipe is a Ramsay family tradition on Christmas Day smoked salmon scrambled egg and croissant it's Rich some just an incredibly easy to do first the croissants slice them into rounds and season them lightly with salt and pepper the secret behind a really good breakfast is in the timing on the quesles on first smoke salmon on top and then the scrambled egg put the croissants in 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 and just start to see them toasting almost listening in the pan and that's the butter inside that smell is amazing it almost smells like a sort of caramelized waffle absolutely delicious I toast them all around both sides and then out next just get the smoked salmon and sort of twist it and let it fall over the castle let it sit naturally on top of the tofuessle twist and over right scrambled eggs eggs into the pan never whip up the eggs beforehand you break down the egg too much what I want is a really nice rich creamy scrambled egg eggs in no seasoning at this stage a nice generous knob of butter now from there onto the Heat and all we're going to do now is Stir stir and stir and stir foreign texture to the eggs it looks Rich delicious Sumptuous luxurious be very careful making scrambled egg all of a sudden it looks runny and within 30 seconds it's cooked working it all the time right after stirring a plastic scraper in there take the pan off the heat and just work around the pan cleaning up all that scrambled egg that's sticking to the bottom and now look we're getting that really nice sort of creamy beautiful texture a little touch of butter in there now I'm going to start with the seasoning 30 seconds on the end salt pepper back on to the stove and a tablespoon 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 but look at it look at that color beautiful and then finally some fresh chives is a Ramsay classic smoked salmon toasted croissant and a delicious scrambled egg the best start to Christmas Day anyone could wish for foreigndon't waste food Christmas is a really expensive time but with a little understanding of finesse you can use up every edible part of your Christmas shopping just like we do in my restaurant kitchens otherwise it's money down the drain soups are one of the secrets in a chef's Arsenal for delivering amazing flavor whilst watching the pennies my next recipe for Sumptuous pumpkin soup uses the whole pumpkin the leftover hamstock and I'm getting the kids involved toasting the pumpkin seeds as a snack nothing goes to waste in my kitchen but most importantly of all the soup tastes absolutely delicious and with the addition of sauteed wild mushrooms it's fit to serve in my three mission style restaurant right listen I need some help okay we're gonna make the most amazing pumpkin soup Phil That's Heavy it's very heavy but it is going to be absolutely delicious right now you can always tell okay if it's ripe it was bang on there what does that sound like um drums that's right and if you push your thumb in there just a little bit of soft right at the bottom of the root first of all I'm going to cut it in half and very carefully just cut through I'm using a French pumpkin but these versatile vegetables come in all shapes and sizes and colors at this time of year their nutty sweetness is ideal for warming soups curries and roasts wait and see what happens when we open this up wow oh right Holly that's for you now this is where it's going to get a little bit gory okay you've got your hands and you scrape the seeds out it's getting messy rub them together and just give them a little clean nice and gently good yeah nice look at that what do you mean yuck come on Holly that's it into the water now once the seeds are out we're going to toast them in the oven as a little snack so this is a really nice way I'm not wasting anything get your fingers right in there Tilly there you go once the pumpkin seeds are out score the flesh to help it roast and absorb flavor season and had a generous amount of Rosemary take the garlic rub around the outside so it perfumes the inside then add a large lug of olive oil and as a garlic roast with a rosemary it's sweet almost buttery nutty taste or mellow and flavor the pumpkin all the seeds done yeah almost good after the pumpkin seeds have been cleaned dry and season them ready for the oven now they're gonna roast in the oven for about 45 to 50 minutes well done good I'm waiting to smell the house in about five minutes time to try please Holly so beautiful Australian right well done uh big question have you wrapped mommy's present yet no let's go I'll give you a hand quickly that garlic smells amazing Holly Tilly where's Holly he's going to a party she's going to a party oh no any boys there no I don't know oh you're so diplomatic right look today are now toasted see that right have a little taste one of those yeah but look at this wow that looks amazing and that is your roasted pumpkin now you put the spoon down the side okay yeah scooping out well that all that lovely roast pumpkin we don't waste anything hear that skin all into the center roasting a pumpkin intensifies the rich sweet flavor of its flesh which is lovely for Soups but also great as a filling for ravioli or making a delicious Mash with butter nutmeg and salt and pepper that's the pumpkin done now what we need to do is get these mushrooms here and just peel them lengthways okay onto the plate again I'll get my onion chopped olive oil in okay yeah nice and generous with olive oil because I want this soup to do really nice and velvety onions in and then scoop out a wonderful garlic that's been roasted on the pumpkin hmm lovely a little bit of nutmeg on top of the onions onions garlic nutmeg yeah and now the pumpkin wow and you would come in handy somewhere this little baby it's for you there you go perfect now I want you just to grate some Parmesan like that for me okay just so I can start roasting off the parmesan as well so we get this really nice rich delicious the pumpkin Karma sounds brilliant for enriching this soup it's mellow caramel flavor and saltiness provide a lovely balance to the Sweet pumpkin now what we need to do all that in there okay yeah good look at that now that ah smell that roasted sort of cheesy Rosemary garlicky yeah Olive oily beautiful so far nothing's gone to waste we've used the whole pumpkin now I'm gonna add the stock my ham was cooked in doesn't it it smells Christmassy delicious that's just from cooking our ham bring that up to the boil and let that cook out for 10 minutes cream really important that it's boiling when the cream goes in okay you'll see the color lightning so that's gonna give it a really nice rich creamy taste okay now we're going to serve you the mushrooms it would olive oil in there yeah get nice and hot we'll go first with the compa de la more in you go good girl then the Piedmont in and then finally Chantal nice lovely I'm going to put a little bit of butter in there we go good girl a little bit better there nice I love the Deep complex flavor of wild mushrooms but if you can't get them Chestnut or filled mushrooms still deliver Great Taste mushrooms worked really well with pumpkin because they have a warm earthy flavor that complements the pumpkin beautifully so mushrooms into the center yeah yeah from there we get the parmesan and just peel nice long layers watch very carefully not just sit down top on the parmesan helps to season the mushroom and really give off an amazing flavor okay we're gonna blend the soup and all we're going to do is half fill the blender so the soup gets really nicely aerated now this is a bit of a naughty Chef's trick a little knob of butter in there just in top so when it Blends it gets really nice and smooth lid on onto the blender and we'll just pulse it on and off first wow and this is the moment we'll be waiting for just one side of the bowl so that's Daddy's portion that this little bit is yours now a little taste blur it gently done Sam's a real big hit in our household over Christmas it's delicious so versatile and tastes absolutely amazing now we're going to do a delicious salmon nicoise which is a really nice way of reinvigorating your taste buds across Christmas first of all we're going to poach this in a really nice fragrant caught booty on cool bullion is just a fancy name for poaching liquor first add fennel with this lovely annotated flavor to water then put in chopped celery onions and salt next pour in some white wine to give it some body add a splash of tarragon vinegar to give it bite that wakes up everything that really makes it sort of slightly acidic but more importantly it goes brilliantly well with the salmon to add flavor pop in a couple of star anise and Crush White peppercorns freshness and Zing put in a handful of parsley a couple of bay leaves and a sliced lemon and bring the liquid up to the boil and slip in the salmon no need to season it because the water called boulung is all seasoned beautifully stick that in nice and gently skin side down salmon sweet delicate and Incredibly flavoursome now it's going to go even higher in terms of flavor simmer the salmon for four to five minutes then turn it off and let it cool down in the liquid salmon poached the next job is making the light tarragon mayonnaise tarragon mayonnaise with the difference first of all and make it to start off with one egg yolk a little bit of heat in there a teaspoon of mustard a little splash of tarragon vinegar in whisk that first nice big Bloom whisk and then when the Bowl starts moving get your cloth open it up just go around and keep that on there that's not going anywhere now yeah yeah what we've got to do first is whisk nice and thick so we can take the oil with one hand sunflower oil in the other thumb over the end of the bottle tip it upside down slowly drip it feed the oil in whisk whisk whisk drip drip drip and stop whisk and change hands that way nothing's getting tired whisk drizzle the sunflower All In stop once you've got that nice base you can add the oil quicker it's so easy delicious when it's reached a luscious thick consistency add a squeeze of lemon juice and that's your basic mayonnaise done but I'm going to thin it down with water because I want it much much lighter almost like a vinaigrette which is perfect for the salmon nicoise still nice and creamy now add chop tarragon The aniseed Taste works really well with the eggs and lemon zest to liven it up and now the seasoning always at the end salt pepper and just mix that around look beautiful it's got the texture of a custard almost like a lemon curd it's incredibly Rich it just falls off the spoon it's traditional to use boiled eggs and salad nicoise but I'm going to do mine differently I'm going to cuddle the eggs first put some water onto heat then coat espresso cups or similar oven proof containers with butter next season each cup with pepper and lime with a couple of basil leaves which gives the eggs a lovely Herby note um we're gonna season it with a classic nicoise garnish anchovies just roll that round like a little ring and sit there at the bottom of the basil then cracking your eggs every little component going on that plate makes a big difference making it up to that little extra special level place the espresso cups in a bath of boiling water and bake in the oven for about eight minutes the yolks are still soft and creamy with the eggs in the oven it's time to bring the final components of the nisswas together to add color and freshness to the salad marinate Chow tomatoes and olive oil with shredded basil and lemon zest the lemon goes brilliantly with the salmon the Salmon's fragrant just take those tomatoes even further because this is a salad for winter I want some of my ingredients to be hot after parboiling potatoes and green beans I sauteed them together give them a little tough what do you think of salad nice flowers you think of a beautiful summer salad exciting way of doing it now at Christmas is having a really nice hot mix well when all the ingredients are prepared it's time to bring the dish together and dress the serving plate the secret dressing is starting from the center and working your way out first of all crispy salad leaves just in the center of your plate what we do now is building a base I don't want a flat salad I want a salad with energy excitement and more importantly I want something that looks visually stunning slice the baby gem let his hearts into wedges and lightly roll them in the tarragon mayonnaise and this is really important because in 10 minutes time this salad will still stay nice and crisp buoyant exciting and more importantly Pack full of flavor next I sauteed potatoes around the outside I want the color now I want the visual impact then I'm going to sort of Interlink the green beans next add the marinated tomatoes and some black olives now for the exciting part removing the eggs from the espresso cup that little basil leaf is the crucial secret because that's like a little blanket that slides it out fingers crossed out bang and I want that yolk still nice and creamy inside the saltiness from the anchovy it's almost pureed at the bottom of that egg and that nice fragrance sweet basil almost like they've been rolled in perfume delicious and finally the salmon and just peel off that skin wow the Silver Slipper carefully flake the salmon and then drape it on the salad it's amazing salmon over you see the pinkness incredibly aromatic and more importantly every sliver of that salmon and it tastes amazing that is a perfect salmon nicoise for Christmas morning in the Ramsay household always starts with a late breakfast of deliciously creamy scrambled eggs and smoked salmon this recipe is a Ramsay family tradition on Christmas Day smoked salmon scrambled egg and croissant it's Rich some just an incredibly easy to do first the croissants slice them into rounds and season them lightly with salt and pepper the secret behind a really good breakfast is in the timing on the quesles on first smoke salmon on top and then the scrambled egg put the croissants in 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 and just start to see them toasting almost listening in the pan and that's the butter inside that smell is amazing it almost smells like a sort of caramelized waffle absolutely delicious I toast them all around both sides and then out next just get the smoked salmon and sort of twist it and let it fall over the castle let it sit naturally on top of the tofuessle twist and over right scrambled eggs eggs into the pan never whip up the eggs beforehand you break down the egg too much what I want is a really nice rich creamy scrambled egg eggs in no seasoning at this stage a nice generous knob of butter now from there onto the Heat and all we're going to do now is Stir stir and stir and stir foreign texture to the eggs it looks Rich delicious Sumptuous luxurious be very careful making scrambled egg all of a sudden it looks runny and within 30 seconds it's cooked working it all the time right after stirring a plastic scraper in there take the pan off the heat and just work around the pan cleaning up all that scrambled egg that's sticking to the bottom and now look we're getting that really nice sort of creamy beautiful texture a little touch of butter in there now I'm going to start with the seasoning 30 seconds on the end salt pepper back on to the stove and a tablespoon 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 but look at it look at that color beautiful and then finally some fresh chives is a Ramsay classic smoked salmon toasted croissant and a delicious scrambled egg the best start to Christmas Day anyone could wish for foreign\n"