The perfect time time for catching up on sleep, eating well and relaxing. In other words, being lazy, greedy and indulgent!
Usually, these two revered days begin with a failed lie in. It’s pretty tough to sleep when Pip wakes up at 7 a.m., decides he wants a snuggle, lies horizontally across the bed, steals all the duvet, then starts snoring. So, Saturday and Sunday mornings often begin much earlier than expected (or desired).
What better way to spend all this extra time than on breakfast? (Some slightly mad people would say exercise. Crackers.)
I’ve already shared my favourite Quick and Easy Smashed Avocado on Toast recipe. It’s perfect for a rushed weekday morning when boring cereal just won’t cut it. At the weekend though, slightly more time-consuming becomes slightly more acceptable.
This is where smoked salmon and scrambled eggs on toast comes in – simple but delicious. Of course, you can make it a bit naughty by adding hollandaise sauce, swapping scrambled eggs with poached, and calling it Eggs Royale. However, if you want to feel smug and healthy (which makes a few weekend drinks later on completely O.K.), then the smoked salmon and scrambled eggs combo is the way to go.
- 6 eggs
- 4 slices sourdough bread (Waitrose Wheat & Rye Sourdough
- 4 slices smoked salmon (I’m loving Heston’s Lapsang Souchong Tea Smoked Salmon, from Waitrose)
- 25g butter, chopped
- Handful baby plum tomatoes
- Handful pea shoots and baby leaves
- Salt and pepper
- Crack the eggs into a medium-sized bowl (big enough so that you can mix without the contents flying everywhere).
- Cut the butter into 1cm cubes and add to the eggs.
- Season well with salt and pepper.
- Whisk up the mixture with a fork (use a hand whisk if you have one!)
- Pour the mixture into a frying pan over a low-medium heat and keep stirring until the eggs start to scramble.
- Toast four slices of sourdough bread (two per person).
- Pile the scrambled eggs onto the bread and garnish with chopped baby plum tomatoes, pea shoots and baby leaves, and a wedge of lemon.