Gordon Ramsay Christmas Breakfast Salmon

Gordon Ramsay Christmas Breakfast Salmon is made with silky scrambled eggs, high-quality smoked salmon, creamy crème fraîche, fresh chives, and buttered brioche. The result is a light, elegant, and savory dish that is incredibly decadent and satisfying. It is the perfect luxurious centerpiece for Christmas morning and serves four to six people.

Try More Recipes:

• Gordon Ramsay BBQ Salmon
• Gordon Ramsay Tartar Sauce 
• Gordon Ramsay Trout with Brown Butter & Lemon

Why You Will Love This Christmas Breakfast Salmon:

• The Silkiest Scrambled Eggs: This recipe uses Gordon Ramsay’s famous slow-cooking, off-heat method. This technique guarantees eggs that are impossibly silky, creamy, and soft—never dry or rubbery.
• Instant Holiday Luxury: The combination of rich smoked salmon, creamy eggs, and buttered brioche instantly elevates your breakfast into a truly luxurious, gourmet meal perfect for a special morning.
• Fast and Stress-Free: Despite tasting decadent, the entire dish is ready in under 10 minutes. This is ideal for Christmas morning when you want to spend less time cooking and more time enjoying the holiday.
• Perfect Balance of Flavors: The richness of the butter and crème fraîche is perfectly balanced by the salty, savory smoked salmon and the bright, zesty acid from the fresh lemon juice and chives.

Gordon Ramsay Christmas Breakfast Salmon Ingredients

For the Eggs:

• 8 large eggs
• 2 tablespoons unsalted butter, cubed
• 1/4 cup crème fraîche or sour cream
• Sea salt and freshly ground black pepper

For the Salmon & Assembly:

• 8 slices brioche or English muffins
• 1/2 pound (225g) high-quality smoked salmon, thinly sliced
• 2 tablespoons fresh chives, finely chopped
• Lemon wedges, for finishing

How To Make Gordon Ramsay Christmas Breakfast Salmon

1. Prep the salmon and toast: Toast the brioche or English muffins and butter them generously. Lay the slices of smoked salmon onto a serving plate and keep them chilled.
2. Start the eggs (cold pan): Crack the eggs into a non-stick saucepan. Add the cubed butter and a pinch of salt. Place the pan over high heat.
3. Use the slow-cook method: Stir the eggs vigorously with a rubber spatula, constantly scraping the sides and bottom. After about 30 seconds, when the eggs begin to set, remove the pan from the heat entirely. Continue stirring for 1 minute.
4. Repeat: Put the pan back on the high heat for 30 seconds, stirring constantly. Remove it again for 1 minute, stirring. Repeat this process 3 times in total. The constant removal from the heat prevents the eggs from setting into large, dry curds.
5. Finish the eggs: Once the eggs are creamy and silky, remove the pan from the heat. Stir in the crème fraîche (or sour cream) and half of the chopped chives. This stops the cooking process and adds a luxurious texture. Season with black pepper.
6. Assemble and serve: Spoon the hot, creamy scrambled eggs onto the toasted brioche or English muffins. Drape the smoked salmon slices over the eggs. Squeeze a little lemon juice over the salmon and eggs, and garnish with the remaining chives. Serve immediately.

Recipe Tips

• Cold Pan is Key: Starting the eggs in a cold pan with the butter allows the eggs and fat to emulsify gradually, resulting in a much silkier, creamier texture than if you dropped them into a hot pan.
• Don’t Stop Stirring: Constant movement, both on and off the heat, is essential for breaking the eggs into tiny, silky curds. If you stop stirring, you will end up with large, dry, traditional scrambled eggs.
• Remove from Heat: The key to preventing rubbery eggs is removing the pan from the direct heat source repeatedly. The residual heat in the pan is enough to cook the eggs gently.
• Use Crème Fraîche: Crème fraîche not only adds incredible flavor and richness but, when stirred in at the end, the cold dairy immediately stops the cooking process, ensuring the eggs remain perfectly soft and silky.

What To Serve With Breakfast Salmon?

This luxurious breakfast is traditionally served simply pair it with a fresh fruit salad (like berries or sliced melon) and a side of pan-seared tomatoes. For an elevated Christmas morning, serve it with a glass of champagne or prosecco and strong black coffee.

How To Store Leftovers Breakfast Salmon?

• Refrigerate: Seafood and eggs are highly perishable. Store leftover cooked scrambled eggs and any unused smoked salmon in separate, airtight containers. They must be consumed within 1 day.
• Freeze: Do not freeze cooked eggs or smoked salmon.

How To Handle Leftovers (Do Not Reheat)?

The main feature of this recipe is the silky, tender texture of the scrambled eggs, which is highly unstable once cooled.

• Do Not Reheat the Eggs: Reheating the scrambled eggs (especially with the added butter and crème fraîche) will cause the dairy emulsion to break. This results in a grainy, watery, and rubbery texture that is the opposite of the “silky” goal of the recipe.
• Serve Fresh: This dish is meant to be eaten immediately upon assembly. Any leftovers should be consumed cold within 12 hours or, ideally, discarded.

FAQs

More Recipes:

• Gordon Ramsay Roast Pork Loin Recipe
• Gordon Ramsay Prawn Pasta Recipe 
• Gordon Ramsay’s Lobster Pasta Slowed Me Down in the Best

Christmas Breakfast Salmon Nutrition Facts

Serving Size: 1 portion (2 eggs, 2 slices salmon, 1 slice brioche)

• Calories: 480 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 400mg
• Sodium: 950mg (high due to smoked salmon)
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 25g

Gordon Ramsay Christmas Breakfast Salmon

Recipe by Sophie LaneCourse: Salmon, Brunch, Breakfast, LunchCuisine: American, BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

480

kcal

Gordon Ramsay Christmas Breakfast Salmon is made with silky scrambled eggs, high-quality smoked salmon, creamy crème fraîche, fresh chives, and buttered brioche. The result is a light, elegant, and savory dish that is incredibly decadent and satisfying. It is the perfect luxurious centerpiece for Christmas morning and serves four to six people.

Ingredients

• 8 large eggs

• 2 tablespoons unsalted butter, cubed

• 1/4 cup crème fraîche or sour cream

• Sea salt and freshly ground black pepper

• For the Salmon & Assembly:

• 8 slices brioche or English muffins

• 1/2 pound (225g) high-quality smoked salmon, thinly sliced

• 2 tablespoons fresh chives, finely chopped

• Lemon wedges, for finishing

Directions

• Prep the salmon and toast: Toast the brioche or English muffins and butter them generously. Lay the slices of smoked salmon onto a serving plate and keep them chilled.
• Start the eggs (cold pan): Crack the eggs into a non-stick saucepan. Add the cubed butter and a pinch of salt. Place the pan over high heat.
• Use the slow-cook method: Stir the eggs vigorously with a rubber spatula, constantly scraping the sides and bottom. After about 30 seconds, when the eggs begin to set, remove the pan from the heat entirely. Continue stirring for 1 minute.
• Repeat: Put the pan back on the high heat for 30 seconds, stirring constantly. Remove it again for 1 minute, stirring. Repeat this process 3 times in total. The constant removal from the heat prevents the eggs from setting into large, dry curds.
• Finish the eggs: Once the eggs are creamy and silky, remove the pan from the heat. Stir in the crème fraîche (or sour cream) and half of the chopped chives. This stops the cooking process and adds a luxurious texture. Season with black pepper.
• Assemble and serve: Spoon the hot, creamy scrambled eggs onto the toasted brioche or English muffins. Drape the smoked salmon slices over the eggs. Squeeze a little lemon juice over the salmon and eggs, and garnish with the remaining chives. Serve immediately.

Notes

• Cold Pan is Key: Starting the eggs in a cold pan with the butter allows the eggs and fat to emulsify gradually, resulting in a much silkier, creamier texture than if you dropped them into a hot pan.
  Don’t Stop Stirring: Constant movement, both on and off the heat, is essential for breaking the eggs into tiny, silky curds. If you stop stirring, you will end up with large, dry, traditional scrambled eggs.
  Remove from Heat: The key to preventing rubbery eggs is removing the pan from the direct heat source repeatedly. The residual heat in the pan is enough to cook the eggs gently.
  Use Crème Fraîche: Crème fraîche not only adds incredible flavor and richness but, when stirred in at the end, the cold dairy immediately stops the cooking process, ensuring the eggs remain perfectly soft and silky.