Simon Rimmer served up the full scandi breakfast with dark rye bread and smoked salmon on Sunday Brunch.

The ingredients are: 6 eggs, 300g top quality smoked salmon, 300g cooked new potatoes, halved, 25g capers, 25g dill, 1 diced red onion, 100g butter, 3 beef tomatoes, halved, 3 cloves garlic, sliced, 100g toasted brioche breadcrumbs and 1 sliced avocado.

Serve with soured cream and dark rye bread.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.