INGREDIENTS

INSTRUCTIONS

FOR THE SCRAMBLED EGGS
FOR THE BUCKS FIZZ
1 For the Fruit Cocktail: Cut the rind off the grapefruit and then,
using a small knife, carefully cut out each segment into a small
bowl. Using a melon baller, scoop as many balls as possible out of
the melon half and toss with the grapefruit.
2 Arrange the fruit pieces in a large wine glass or small glass bowl
and chill. Decorate with the mint and cinnamon.
3 For the Scrambled Eggs: Mix the creme fraiche and horseradish
together. Heat a large non-stick frying pan. Cut two brioche slices
and place under a toaster or hot grill for 2-3 minutes, turning if
necessary, until crisp and golden.
4 Gently melt the butter in a small saucepan. Cook the smoked salmon
in the hot frying pan for 30 seconds on each side until it turns
opaque and catches around the edges.
5 Quickly butter the brioche, place on a serving plate and arrange the
smoked salmon on top. Crack the eggs into the melted butter and cook
for a minute or so, stirring constantly. Season and, just as the eggs
begin to set, add the cream.
6 Finely chop the chives. Spoon the scrambled eggs on top of the
salmon and top with a dollop of the horseradish cream. Sprinkle over
the chopped chives.
7 For the Bucks Fizz: Halve the orange and squeeze the juice of one
half into a chilled Champagne glass.
8 Remove the foil and wire from the Champagne and then, holding the
bottle firmly with a tea towel, twist gently to ease out the cork.
9 Top up the glass with Champagne and serve with the fruit cocktail
and scrambled eggs.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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