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Cheesy smoked salmon bagels recipe

Cheesy smoked salmon bagels

Toasted bagel halves topped with crème fraîche, smoked salmon, dill and a poached egg, the perfect breakfast or brunch

See method
  • Serves 4
  • Takes 20 mins
  • 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)

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    Each serving contains

    Energy
    1400kJ 334.0kcal
    17%
    Fat
    16g
    medium23%
    Saturates
    7g
    high33%
    Salt
    1.9g
    high32%
    Sugars
    3g
    low3%

    of the Reference intake

    Carbohydrate 23.2gProtein 23.4gFibre 1.7g

    Method

    1. 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.
    2. 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.

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