Salmon and Scrambled Egg Bagels
The simplicity of this bagel is amazing, and best of all, it can be enjoyed for breakfast, brunch or lunch!
Prep: 5 min | Cook: 5 min | Serves: 2
Salmon and Scrambled Egg Bagels
2 tsp butter
4 eggs
2 wholegrain bagels
½ ripe avocado
2 tbsp cream cheese
½ cup baby spinach leaves
100g smoked salmon slices (or swap for cooked chicken)
salt + pepper, to season
01 Place a frypan over medium heat and add butter.
02 Crack eggs into a small bowl, season and whisk. Pour into frypan and push mixture around with a spatula. Lift and fold the eggs, don't stir. Cook for 2 minutes or until ¾ of the mixture is cooked. Remove pan from heat and gently fold the egg mixture until the residual heat in pan finishes cooking the eggs.
03 Halve bagels and toast. Spread insides with avocado and cream cheese. Layer with spinach, salmon and scrambled eggs. Place top on bagel. Serve.
Dietaries:
To make this recipe gluten free, choose a gluten free bagel.
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