What Christmas Day breakfasts are easy yet impressive, and won’t fill everyone up too much?
Hannah, Manchester
Hannah is wise to keep one eye on the prize, because no one wants to peak too early on Christmas Day. As always, eggs have your back. “I find it hard to look beyond shakshuka,” says Tara Wigley, author of How to Butter Toast. And for good reason: you can go red or green (both, conveniently, festive colours) and make the base in advance. “Whether it’s leek, spinach, chard or just a fridge-raid of herbs, sweat them down, then, next morning, make little wells in the mix, add your eggs and let them braise.” After that, it’s all about the “flavour bomb” condiments: “Marinated feta or pesto, be it coriander, pistachio and spring onion, or tarragon, spinach and hazelnuts.” If, however, red shakshuka is more your vibe, you’ll need red peppers, onion, paprika and tinned tomatoes, though Wigley would be inclined to turn that into a scramble. “Rather than breaking in whole eggs, beat them, pour in and scramble the whole lot on a really low heat.” Either way, hot toast would be a welcome accompaniment.
