Make Christmas morning extra special with an indulgent scrambled egg and smoked salmon brunch roll, made with fresh from the oven Paul Hollywood Ready To Bake Multi-Seed Rolls.

Serves: 4

Takes: 20 minutes

Ingredients

• 1 pack Paul Hollywood Ready To Bake Multi-Seed Rolls

• 4 free-range eggs

• Pinch salt and black pepper

• 2 tbs milk

• 1 tsp butter

• Few fresh chives, chopped

• 120g pack smoked salmon

Method

1. Preheat the oven and bake the Multi-Seed Rolls according to the pack instructions

2. Meanwhile crack the eggs into a bowl or jug with the salt, pepper and milk, then whisk with a fork

3. When the rolls are ready, lift them out and allow to cool for a few minutes while you make the scrambled eggs

4. Melt the butter in a medium sized non-stick saucepan and when it starts to bubble, pour in the egg mixture. Cook over a medium heat, stirring frequently and scraping the cooked egg off the bottom of the pan as it cooks. When it is almost set but not quite done to your liking, turn off the heat and stir in most of the chives. It will firm up a little more

5. Cut the Multi-Seed Rolls in half and arrange the salmon nicely on the bases. Top with a generous spoonful of scrambled egg and sprinkle with the rest of the chives and a little extra black pepper, then pop on the lids