Special Diet

Wholemeal Bagel with Scrambled Egg and Hot Smoked Salmon

cook 20 mins
  • 4 hot smoked salmon fillets, about 100 g (4 1/2 oz) each
  • 8 eggs
  • 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.
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