Location: My tiny kitchen

I have always liked breakfast. I have liked it even before I was old enough to realize how much I like it. I was never interested in cooking until I lived on campus, but I was already cooking breakfasts when I was as small as 6. I remember I spent many Sunday mornings making the most perfect breakfast that my 6 year old self could think of. Grew up in a big family, I loved waking up before everyone on Sunday mornings and pretended I have the whole house to myself. Although I was making the same breakfast every time since it was the only breakfast that I knew how to make, I was happy about it every time. It was a simple breakfast but it wasn’t ordinary. It wasn’t the usual cereal and orange juice or the common egg and ham. My breakfast was a bowl of noodles and a glass of Ribena. The noodles had a sweet shrimp flavour in them and they were boiled in water, drained and then mixed with oyster sauce. Ribena is a kind of concentrated graph juice which is sweet and tangy; it’s the type of juice that leaves your tongue all purple after drinking it.

I haven’t made my noodle and Ribena breakfast in many years. But when we have a weekend that we don’t have many errands to run, I would still wake up early and make breakfasts. I know how to make different types of breakfast now and I have even created some of my own. The only thing that hasn’t changed is the excitement that I feel when I cook breakfasts. I feel just as excited as I was 6.

This is another one of my breakfast recipes. It is a scrambled egg recipe in which smoked salmon is used. The eggs are best eaten with crusty baguette wedges. This recipe serves two people.

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Turn the oven on for 350F. Cut a baguette into wedges that are 5 inches in length. Toast the bread in the oven until crusty and spread them with butter.

If you are not lucky enough to be able to smoke your own salmon, you can buy the type that comes in an aluminum pack. Make sure you are using salmon that have been hot-smoked, which means the meat has been thoroughly cooked. You will need 3/4 cup of salmon. Drain the juice and slightly break the meat apart.

Crack 5 eggs into a bowl. Put in ground pepper and 1/4 tbsp of salt. Beat the eggs. Prepare 1/2 cup of chopped chives and mix the chives into the eggs.

Heat oil in a non stick pan. Put in salmon and fry them for a minute. Pour in the eggs and turn the heat to medium low. Using a spatula, quickly and continuously mix the eggs with the salmon in a small circular motion. When most of the eggs have turned solid and there is a small amount of eggs remain as liquid, turn off the heat. The residual heat from the pan will continue to cook the eggs. Continue mixing the eggs for 1/2 minute in the pan.

Serve the baguette on the eggs and sprinkle in more black pepper if desired. This dish is best eaten warm.