5 Christmas breakfasts

The quick fix

Omelettes are the ultimate quick and easy breakfast. Trouble is, they are best made individually and if you have more than two to feed it can turn into a long, involved process. Try this for a no-hassle alternative:

To feed four people, break 6 eggs into a jug, add a splash of milk, salt and pepper then beat lightly. A few suggestions for fillings (omit the meat for vegetarians), mix and match as you like: Half a thinly-sliced onion, three to four strips of streaky bacon chopped up, sliced mushrooms, chopped red or yellow peppers, fresh herbs, strips of ham or chorizo sausage, spring onions, cooked and sliced new potatoes.

Heat a little butter in a frying pan and gently fry your choice of ingredients until soft. Pour over the eggs, reduce the heat to low and cover with a lid. Leave to cook gently for 5-10 minutes, depending on how large and deep the pan is. The egg mixture should be just set but still wobbly.

Preheat the grill. Lay some tomato slices on top and sprinkle with Cheddar or Gruyere cheese. Grill until the cheese is melted and serve immediately in wedges with granary toast.

See also: Christmas lunch: the essentials

The indulgent treat

Indulgent but easy to make and a great way to use up smoked salmon trimmings or gravadlax.

To serve four, chop 150g of smoked salmon, season with black pepper and toss with some chopped fresh dill.

Butter four ramekins and put a quarter of the salmon in the base of each. Break a large egg into each of the dishes. Carefully spoon a tablespoon of single cream on top and sprinkle with a little salt, black pepper and cayenne.

Place on a baking sheet and bake in a 190C / gas mark 5 oven for 10-15 minutes or until the whites are set and the yolks still soft. Garnish with a sprig of dill and serve with hot buttered toast triangles.

The kid-pleaser

Get some goodness into them before the chocolate and e numbers descend!

Bull's eye: Take a slice of bread and press the rim of a glass or mug in the centre to cut a circle out of the bread about 5cm / 2 inches across. Heat a little butter in a frying pan and when sizzling, lay both the slice and circle in the pan. Crack a small egg carefully into the 'hole' and fry until the egg is cooked and set on the bottom. Flip the 'bull's eye' and fry on the other side and do the same with the circle of bread. Serve immediately with brown sauce or ketchup.