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Suggest a better descriptionMMMMM-------------------FOR THE SCRAMBLED EGGS------------------------ 2 tb Creme fraiche 2 ts Horseradish sauce 1 sm Brioche or other fancy loaf 2 sl Smoked salmon Knob of butter; plus extra -for ; spreading 3 Eggs 2 tb Double cream 1 sm Bunc chives Salt and pepperMMMMM---------------------FOR THE BUCKS FIZZ-------------------------- 1 sm Orange 1 Bottle chilled Champagne 1 For the Fruit Cocktail: Cut the rind off the grapefruit and then, using a small knife, carefully cut out each segment into a small bowl. Using a melon baller, scoop as many balls as possible out of the melon half and toss with the grapefruit. 2 Arrange the fruit pieces in a large wine glass or small glass bowl and chill. Decorate with the mint and cinnamon. 3 For the Scrambled Eggs: Mix the creme fraiche and horseradish together. Heat a large non-stick frying pan. Cut two brioche slices and place under a toaster or hot grill for 2-3 minutes, turning if necessary, until crisp and golden. 4 Gently melt the butter in a small saucepan. Cook the smoked salmon in the hot frying pan for 30 seconds on each side until it turns opaque and catches around the edges. 5 Quickly butter the brioche, place on a serving plate and arrange the smoked salmon on top. Crack the eggs into the melted butter and cook for a minute or so, stirring constantly. Season and, just as the eggs begin to set, add the cream. 6 Finely chop the chives. Spoon the scrambled eggs on top of the salmon and top with a dollop of the horseradish cream. Sprinkle over the chopped chives. 7 For the Bucks Fizz: Halve the orange and squeeze the juice of one half into a chilled Champagne glass. 8 Remove the foil and wire from the Champagne and then, holding the bottle firmly with a tea towel, twist gently to ease out the cork. 9 Top up the glass with Champagne and serve with the fruit cocktail and scrambled eggs. Recipe by: Cant Cook Wont Cook
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 1 servings | ||
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Calories: 82 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 355.8mg | 9 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 17.9g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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