Smoked Salmon Scrambled Egg Bagel

Smoked Salmon Scrambled Egg

Smoked Salmon Scrambled Egg Bagel

  • Servings: per person
  • Difficulty: easy
  • Print

I’ve got a thing about using fresh garden herbs in recipes. I often find adding a few simple leaves, sprigs or flowers of something to a food can completely change the flavour of a dish. This scrambled egg, smoked salmon bagel is absolutely delicious made with little white thyme flowers.

Easy to make with a handful of ingredients, it makes the most perfect weekend breakfast or brunch.

Scrambled Egg Bagel

INGREDIENTS

Gluten free bagel (I like these by Udis)

Teaspoon wholegrain mustard

2 eggs

50ml almond milk

50g smoked salmon

Salt and pepper to season

Juice of 1 fresh lemon

HERE’S HOW

Slice the bagel in half and use a knife to spread the wholegrain mustard over the bottom half. Then layer smoked salmon around the bagel

Beat the eggs and milk together in a bowl and add to a saucepan using a wooden spoon to stir. Continue stirring as the eggs are cooking and switch off the heat once they’re silky and ever so slightly underdone. The warmth of the pan will continue to cook them whilst you season with salt, pepper and thyme leaves / flowers

Spoon the cooked eggs onto the bagel and serve warm with added thyme flowers, black pepper and freshly squeezed lemon

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