Lucie Heaton Cross Stitch Designs

When our two boys, Tom and George, were small, Christmas morning gift-opening often began in the early hours. Their sheer excitement to find out whether Santa had been there was magical. As they grew older and entered into their teenage years, there came a time when my husband, Rich, and I would be waiting for them to wake up. It was around this time that we began a new tradition of treating ourselves to a yummy breakfast of smoked salmon and scrambled eggs served with a glass of buck’s fizz to add a bit of sparkle to the day. Needless to say, it wasn’t very long before the boys started appearing a bit earlier and joining us in our celebratory start to the day. Tom and George are now grown-up young men, but whenever we are able to share this festive tradition as a family, it is still magical.

Smoked Salmon and Scrambled Eggs

4 large croissants, sliced in half

across middle 1 teaspoon butter 8 free-range eggs Dash milk or cream Salt Pepper 4 slices smoked salmon

Place two halves of a croissant on each plate, cut side up. Beat eggs with milk or cream, seasoning with salt and pepper to taste. Cook in buttered skillet, stirring constantly to scramble. Top croissants with scrambled eggs and garnish with smoked salmon. Serve with a glass of buck’s fizz (champagne and orange juice) or a glass of freshly squeezed orange juice.