Beetroot-cured salmon and eggs recipe
 A decadent festive breakfast of beetroot-cured salmon with silky eggs and toasted crumpets. Prep the salmon the day before for a impressive celebratory breakfast. 250g/9oz table salt250g/9oz caster sugar2 tsp ground cinnamon½ tsp ground mace½ tsp ground cloves1 heaped tsp ground ginger200g/7oz beetroot juice500g/1lb 2oz salmon fillet, skin on and pin boned 250g/9oz table salt 250g/9oz caster sugar 2 tsp ground cinnamon ½ tsp ground mace ½ tsp ground cloves 1 heaped tsp ground ginger 200g/7oz beetroot juice 500g/1lb 2oz salmon fillet, skin on and pin boned 50g/1¾oz unsalted butter8 medium free-range eggspinch salt2 tbsp chopped chives 50g/1¾oz unsalted butter 8 medium free-range eggs pinch salt 2 tbsp chopped chives 4 crumpets2 tbsp unsalted butter1 lemon, cut into wedges 4 crumpets 2 tbsp unsalted butter 1 lemon, cut into wedges Method To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug. Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours. To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt.Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat.To serve, thinly slice the salmon. Toast the crumpets and butter generously. Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side. To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug. To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug. Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours. Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours. To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt. To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt. Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat. Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat. To serve, thinly slice the salmon. Toast the crumpets and butter generously. To serve, thinly slice the salmon. Toast the crumpets and butter generously. Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side. Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side.