Paul’s Danish heritage has brought a whole host of new traditions to our Christmas. From little paper Nisse Men dotted around the house to Aebleskiver and rye breads I love the Danish Christmas additions. I make this breakfast on Christmas Eve and it’s a wonderful contrast to more indulgent dishes we eat over the festive period. It’s packed full of protein, fibre, iron and omega-3, plus it’s ridiculously delicious.
Serves 2 Adults
150g washed baby spinach
3 large eggs
120g smoked salmon
3 tsp prepared horseradish
2 tbsp single cream
20g unsalted butter
2 slices rye bread
1/4 tsp salt
- Crack the eggs into a bowl, add the cream and salt then whisk thoroughly. Heat the butter in a medium frying pan on a medium heat.
- Once the butter has melted add the egg mixture then gently drag a spatula through the eggs to create folds. Once the eggs have been folded to cover half the pan, turn off the heat and cover with a lid.
- Stuff the spinach into a small saucepan with 1 tbsp of water. Place a lid on the pan and cook on a medium/high heat for 2 minutes. Use a spoon to squeeze the excess liquid out of the spinach and drain away the water.
- Toast the rye bread and cut the lemon into 2 quarters. Serve the eggs with the spinach, smoked salmon slices, rye toast and horseradish cream. Finish with a squeeze of lemon.