Christmas breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Christmas breakfast recipes

Smoked salmon & mascarpone tortilla

Ingredients

400g (about 2 large) potatoes, cut into thick slices
small bunch dill
6 eggs
2 tbsp mascarpone or full-fat cheese
1 tbsp sunflower oil
100g frozen peas
125g pack smoked salmon, thickly sliced

Method

Boil the potato slices for about 10 mins until just tender, then drain. Roughly chop the leaves from the dill, then beat into the eggs, along with 1 tbsp mascarpone or soft cheese. Season to taste.

Heat the oil in a small frying pan – around 20cm across is ideal – then add the cooked potatoes, frozen peas and the egg mixture. Leave to set on a low heat for about 7 mins, pushing the mix around the pan every so often so it cooks evenly. Heat grill to high.
Once the tortilla is firm underneath, but still a little wobbly on top, drape the salmon over the top and dot with the remaining cheese. Season with black pepper, then flash under the grill until just set. Serve with a green salad.

Eggs Benedict with smoked salmon & chives

Ingredients

4 eggs

2 tbsp white wine vinegar
2 English muffins, halved
a little butter, for spreading
8 slices smoked salmon
chopped chives, to serve

For the hollandaise sauce

2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced

Method

First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

Sausage & egg baps with spicy tomato sauce

Ingredients

12 Cumberland sausages
1 tsp vegetable oil
4 large eggs
4 large soft white or wholemeal baps

For the sauce

4 large, ripe plum tomatoes, chopped
1 tsp English mustard powder
½ tsp chilli flakes
1 tbsp each red wine vinegar, soft brown sugar, tomato ketchup

Method

Place all the ingredients for the sauce in a large pan. Cook over a medium-high heat for 10-12 mins until most of the liquid has evaporated and the tomatoes have broken down, leaving you with a thick, spoonable sauce.

Squeeze the sausagemeat from the skins and shape into 4 flat patties. Heat the oil in a large frying pan. Cook the patties for 4 mins each side, squashing them down with the back of a spatula, until crisp and golden on both sides. Remove from the pan and keep warm.

Heat the grill. Crack the eggs into the pan and cook to your liking. Meanwhile, slice open the baps and lightly toast, cut-side up, under the grill. Add a spoonful of the spicy tomato sauce to each bap, then a sausage patty, then top with a fried egg.

Smoked salmon kedgeree

Ingredients

300g basmati rice
8 eggs
400g pack sliced smoked salmon

For the sauce

knob of butter
450g red onions, sliced
8 garlic cloves, sliced
large knob of fresh ginger, peeled and chopped
1 tsp each fennel and cumin seeds
6 cardamom pods
4 bay leaves
1 tbsp tomato purée
1 heaped tsp curry powder
large bunch coriander, leaves reserved, stalks chopped
1l chicken stock, preferably fresh
284ml tub double cream

Method

To make the sauce, heat the butter in a large pan, then tip in the onions, garlic, ginger, spices and bay. Fry over medium heat for 8-10 mins until the onions colour. Stir in the purée, curry powder and coriander stalks, then cook for a few mins until everything is sticky. Pour in the stock and cream, season, stir well, then bring to the boil. Gently simmer for 15 mins until reduced by half. Strain through a sieve into a container. Keep covered in the fridge for up to two days.
Rinse the rice in several changes of water, then put in a pan with enough cold water to cover it by 1.5cm. Cover the pan, then place over a high heat. Bring to a fast boil, stir, return the lid, turn heat to minimum, then leave the pan for 2 mins. Turn the heat off; leave for a further 10 mins. If making ahead, cool quickly, then refrigerate.
On the day, poach the eggs, then set aside. Roughly chop the salmon and coriander leaves. Reheat rice until piping hot. Heat sauce until simmering, then stir in the rice. Stir though salmon and most of the coriander. Spoon into bowls.