Part of the joy of putting in all that time and effort into a holiday dinner for family and friends is enjoying the “leftovers” the following day or days after. I usually get up early, and often famished, after the adrenaline of the previous day’s activities, so I crave a hearty breakfast. These are just two super easy ways to use up various bits and bobs — scrambled eggs with jamon serrano and on another morning, scrambled eggs with beet-cured gravlax.
To make, break some eggs into a small bowl, add a teeny weeny bit of milk or cream, beat with a fork, season with salt and pepper if desired. Into a pan, add a touch or more of butter, add the eggs and either jamon or salmon (cut into small pieces) and move this all about with a heat-proof spatula over low heat. Cook the eggs as long as you like, I prefer them on the soft side.
Serve with some buttered toast and perhaps a large mug of tea (or coffee), sit out on the terrace or lanai on a cool December or January morning, and read your copy of the International New York Times. Yes, the International Herald Tribune changed its name a few weeks ago, I am still getting used to it.