Bagel Sandwich
Making this Bagel Sandwich couldn't be easier. A lightly toasted bagel layered with cream cheese, egg, smoked salmon, sprouts and red onion. Refreshing and delicious!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Bread, Breakfast, Brunch
Cuisine: American, Jewish
Servings: 4
Cost: $9
- 3/4 cup cream cheese (homemade or store-bought)
- 1 tablespoon minced fresh Italian parsley
- 2 teaspoons minced fresh dill
- 4 large eggs beaten
- 4 bagels toasted (if you like) and halved
- 6 ounces smoked salmon
- 1 Persian cucumber thinly sliced
- 1/2 red onion thinly sliced
- 1 tomato thinly sliced
- 1 handful alfafa sprouts (or any other type of sprouts)
This is hardly a recipe. But here it goes: mix the cream cheese with the fresh Italian parsley and dill. Set aside.
Cook the scrambled eggs in a medium non-stick skillet until soft and fluffy, about 5 minutes.
To assemble the bagels, smother the cream cheese on the bottom half of the bagels. Divide the scrambled eggs amongst the bagels. Top with a few slices of smoked salmon, cucumber, red onion, tomato and a handful of sprouts. Cut the sandwich in half and eat immediately.
Calories: 310kcal