Cheesy smoked salmon bagels recipe
Toasted bagel halves topped with crème fraîche, smoked salmon, dill and a poached egg, the perfect breakfast or brunch
See method- Serves 4
- 15 mins to prepare and 5 mins to cook
- 334 calories / serving
Ingredients
- 4 medium eggs
- 2 New York Original bagels
- 4 tbsp crème fraîche
- 200g Leap Smoked Sockeye Salmon
- fresh dill and capers, to serve (optional)
Each serving contains
- Energy
- 1400kJ 334.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 1.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 23.2gProtein 23.4gFibre 1.7g
Method
- Bring a medium pan of water to just below a simmer. Stir the water to create a whirlpool effect and crack an egg into a small bowl; as the ‘whirlpool’ is slowing down, carefully drop the egg into the water. Leave to poach for about 3 mins until the white is set and the yolk is still runny. Remove with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs.
- Slice the bagels in half and lightly toast. Spread each bagel half with 1 tbsp crème fraîche, then top with Leap Smoked Sockeye Salmon and a poached egg. Season with extra black pepper, dill and capers, if you like. Enjoy immediately.
- See more Breakfast recipes
