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Smoked Salmon & Scrambled Egg Bagel Sandwich
Prep: 15 minutes
Cook: 5 minutes • Serves: 4
4Bakery Poppy Seed Bagels, halved
3tablespoons unsalted butter
8large eggs
1/4teaspoon salt
1/4teaspoon ground black pepper
1/4cup cold chive & onion cream cheese spread
4slices tomato
4thin slices red onion
1/2(4-ounce) package smoked salmon
1/2teaspoon chopped fresh dill
3tablespoons unsalted butter
8large eggs
1/4teaspoon salt
1/4teaspoon ground black pepper
1/4cup cold chive & onion cream cheese spread
4slices tomato
4thin slices red onion
1/2(4-ounce) package smoked salmon
1/2teaspoon chopped fresh dill
1.Toast bagels; spread cut sides with 2 tablespoons butter.
2.In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt remaining 1 tablespoon butter over medium heat; add egg mixture and cook 4 minutes or until eggs are almost set, stirring occasionally with wooden spoon. Stir in cream cheese spread; cook 1 minute or until eggs are set.
3.Top bottom halves of bagels with eggs, tomato, onion, salmon, dill and top halves of bagel.
Approximate nutritional values per serving:
405 Calories, 25g Fat (11g Saturated), 409mg Cholesterol,
677mg Sodium, 26g Carbohydrates, 2g Fiber, 4g Sugars, 20g Protein