Cheesy smoked salmon bagels recipe

Name: Cheesy smoked salmon bagels
Yield: Serves 4
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)

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

Shop your ingredients

Tesco Free Range Eggs Medium 6 Pack
4 medium eggs
£1.80
£0.30/each
New York Bakery Co The Original Plain Bagels 5 Pack
2 New York Original bagels
£2.00
£0.40/each
Tesco British Creme Fraiche 300Ml
Aldi Price Match
4 tbsp crème fraîche
£0.75
£2.50/litre
Bay Fishmongers Salmon
Aldi Price Match
200g Leap Smoked Sockeye Salmon
£3.59
£11.96/kg
Tesco Capers 190G
fresh dill and capers, to serve (optional)
£2.30
£19.17/kg DR.WT

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.