Scrambled Egg and Smoked Salmon Breakfast Bagel
The most difficult thing about this sandwich will be deciding what kind of bagel to use: everything, sesame seed, poppy seed or, for a real treat, try it with a fresh Montreal-style bagel.
- Serves:
- 1
- Prep Time:
- 5 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 580
- Fat
- 24 g
- Saturated Fat
- 10 g
- Trans Fat
- 0.4 g
- Carbohydrate
- 58 g
- Fibre
- 3 g
- Sugars
- 2 g
- Protein
- 34 g
- Sodium
- 1450 mg
- 1 tsp ( 5 mL ) butter
- 2 eggs
- Pinch each coarse salt and pepper (approx.)
- 2 tbsp ( 30 mL ) cream cheese
- 1 bagel, toasted
- 1 1/2 oz ( 45 g ) smoked salmon
- 1 tbsp ( 15 mL ) snipped chives
Instructions
-
Melt butter in small, non-stick skillet set over medium-high heat. Whisk together eggs, salt and pepper; pour into skillet. Let stand for 1 minute or until starting to set on the bottom. Using rubber spatula, pull eggs away from edge of pan toward the center, stirring gently until large curds are formed. Remove from heat.
-
Meanwhile, spread cream cheese over bottom half of bagel. Top with smoked salmon, scrambled eggs, chives and a sprinkle of pepper.
Notes
Transform this quick weekday breakfast sandwich into a brunch showstopper by mixing a touch of lemon zest into the cream cheese and adding a layer of thinly sliced cucumber, then topping with capers and dill fronds.