Smoked Salmon Bagels

These smoked salmon bagels combine a homemade herby cream cheese, with smoked salmon, avocado and a fried egg to create the ultimate savoury breakfast or brunch. Serve them on Christmas morning or just enjoy them on a slow Sunday at home and skip the expensive café.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings bagels

Calories 789kcal

Author Sally

Equipment

large frying pan

Ingredients

For the Herby Cream Cheese:

150 grams spreadable cream cheese softened (dairy-free or regular)
1 tablespoon EACH chopped fresh parsley, chives, and dill
Squeeze of lemon juice
Salt and pepper to taste

For the Smoked Salmon Bagels:

2 sesame seed or plain bagels
2 eggs
1 small avocado sliced
100 grams smoked salmon

Instructions

Make the herby cream cheese. In a small bowl, mix the softened cream cheese with the chopped parsley, chives, and dill. Add a squeeze of lemon juice and season with salt and pepper to taste. Set aside.
Heat a small frying pan over medium heat with a light spray of cooking oil. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny. If the bottoms are cooking too quickly, cover the pan with a lid to help the whites cook through evenly.
Slice the bagels in half and toast them in a toaster or under a hot grill until golden brown.
Spread a generous layer of the herby cream cheese onto the bottom halves of the toasted bagels. Add the sliced avocado on top of the cream cheese, followed by the smoked salmon.
Place a fried egg on each bagel and sprinkle with a pinch of salt and pepper. Add a squeeze of lemon juice and some fresh dill, if desired.
Place the top half of the bagel over the egg and gently press down to break the yolk. Enjoy immediately!

Nutrition