Monday, November 11, 2013

Smoked salmon bagels with herbed scrambled eggs

 Smoked salmon bagels with herbed scrambled eggs for  breakfast
To Prep 0:15
 To Cook 0:10
INGREDIENTS 8 
DIFFICULTY EASY
SERVINGS 6



INGREDIENTS
12 eggs
250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
20g butter
2 tablespoons finely chopped chives
2 tablespoons finely chopped flat-leaf parsley
6 poppy-seed bagels, split
12 smoked salmon slices
Dill sprigs, to serve
Nutrition
Energy
2297kJ Fat saturated
8.00g
Fat Total
19.00g Carbohydrate sugars
9.00g
Carbohydrate Total
54.00g Dietary Fibre
-
Proteins
37.00g Cholesterol
-
Sodium
 1402.81 mg

Method

Step 1
Use a fork or balloon whisk to gently whisk the eggs and PHILLY together in a large bowl. Season with salt and pepper.

Step 2

Melt the butter in a large heavy-based frying pan over low heat until foaming. Add the egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan in all directions, to prevent egg mixture from sticking. Cook for 5-7 minutes or until three-quarters of the egg mixture is cooked and mixture is still creamy. Remove from heat. Add the chives and parsley and gently fold through.

Step 3

Meanwhile, preheat a grill on high. Place the bagels, cut-side up, on an oven tray. Toast under preheated grill for 2 minutes or until toasted.

Step 4

Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired.

Tips: You can substitute salmon with shaved ham slices or crispy bacon.

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