LET'S DO BRUNCH

Take inspiration from three celebrity chefs who know just the right ingredients to serve up a brunch to remember

Rick Stein's smoked salmon and scrambled eggs SERVES 4

INGREDIENTS

8 eggs

Sea salt and ground black pepper

400g smoked salmon

40g tiny capers (or use standard capers, finely chopped)

½ red onion, very thinly sliced

Small bunch of flat-leaf parsley, leaves picked

1 lemon, cut into 4 wedges

15g butter

50ml cream (optional)

Toasted sourdough, to serve

METHOD

■ Whisk the eggs together with a generous amount of salt and black pepper. Divide the salmon between 4 plates, leaving space for the scrambled eggs.

■ Drain and rinse the capers and place them next to the salmon. Place the thinly sliced onion next to the pile of capers, then add a few parsley leaves to each plate, along with a wedge of lemon.

■ Heat a heavy-based pan over a medium heat for 1 minute, then add the butter. When it has melted and begun to foam (but before it colours) slowly pour the beaten eggs into the pan, stirring constantly.

■ You can add a splash of cream at this point if desired. Cook the eggs to your liking, moving them often – after about 1 minute they should be cooked. If you prefer your eggs more dry/firm, cook them for a minute longer.