4 hot smoked salmon fillets, about 100 g (4 1/2 oz) each
100 ml (3 1/2 fl oz) skimmed milk
1 tablespoon chopped chervil
1 tablespoon chopped chives, plus 2 tablespoons extra to garnish
25 g (1 oz) low-fat spread
4 wholemeal or multigrain bagels, cut in a half
75 g (3 oz) extra light cream cheese or ricotta
salt and pepper
Arrange the smoked salmon fillets on a foil-lined baking sheet, cover with more foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes or until heated through.
Meanwhile, beat together in a bowl the eggs, milk and herbs and season with salt and pepper.
Melt the butter in a large, nonstick saucepan over a medium- low heat until frothy, then pour in the egg mixture. Turn the temperature down to very low and, using a heat-resistant rubber spatula, stir the eggs gently for 5–6 minutes or until the eggs are creamy.
Spilt and toast the bagels, spread the bases thinly with the cream cheese and then spoon over the scrambled eggs.
Flake the hot smoked salmon fillets over the scrambled egg, and serve, garnished with chives and black pepper.