Spice up a favourite breakfast with a little Tabasco and Worcestershire sauce, the perfect antidote for the morning after a big night of celebrations
- 4 eggs
- 2 tbsp milk
- ½ tsp Tabasco plus extra to serve, (optional)
- ½ tsp Worcestershire sauce, plus extra to serve (optional)
- 1 tbsp olive oil
- 100g cherry tomatoes
- 1 tbsp finely snipped chives
- 100g smoked salmon, sliced
- 4 slices wholemeal bread, toasted and buttered
- ½ lemon, sliced into wedges
MethodHeat the oil in a large non-stick pan over a low heat and pour in the egg mix. Cook, stirring, until it is done around the edges and slightly runny in the middle. Then tip in the tomatoes and warm through for 1 min until the eggs have finished cooking.
- 1 tbsp white wine vinegar
- 4 of the freshest eggs you can get
- 300g spinach
- 25g butter, for frying and spreading
- 2 muffins, split
- 4 long slices good-quality smoked salmon
- 2 egg yolks
- 140g butter, melted
- juice ½ lemon
- pinch cayenne pepper
- To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
- Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
- Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
- To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.
- 25g butter
- 6 spring onions, sliced
- 6 tbsp dry white wine or vermouth
- 200g carton crème fraîche
- pinch freshly grated nutmeg
- 2 tbsp chopped fresh dill (optional)
- juice ½ lemon
- 700g young broad bean in pods (to give about 175g/6oz shelled beans)
- 175g young asparagus
- 350g spirali or spaghetti
- 100g smoked salmon, cut into small pieces
- Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.
- Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin – make a nick in the tops and pop the beans out.
- Trim the asparagus – if it’s young, it won’t need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until “al dente”.
- Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.
- 600g skinless salmon fillet
- 100g butter
- 200g smoked salmon
- 2 lemons, juice only
- ½ tsp chilli paste or harissa paste
- Put the salmon fillets in one layer in a microwaveable dish and dot with 25g/1oz of the butter, salt and pepper. Cover with cling film, stabbed several times, then microwave on High for 5-6 minutes, until the salmon is just cooked. (Or put in a frying pan, cover with boiling water, season and poach for 5-6 minutes, and add the butter to the food processor.) Leave to cool.
- Flake the salmon into a food processor, adding the juices from the dish. Chop the smoked salmon roughly and add to the processor with the lemon juice, chilli or harissa paste, salt and pepper.
- Process until finely chopped, but with a bit of texture, then turn into a 1 litre serving dish. Melt the remaining butter in a small pan, remove from the heat and allow the sediment to settle. Carefully pour the butter over the salmon, leaving the sediment behind. Leave to cool, then chill until set, about 2 hours. (The salmon may be frozen for up to 1 month.)