Description
A delicious and balanced smoked salmon bagel recipe featuring dill cream cheese, sautéed asparagus, soft scrambled eggs, and tangy pickled onions. Perfect for a gourmet breakfast or brunch.
Ingredients
For the red onion pickles:
½ red onion, finely sliced
4 tablespoon apple cider vinegar
1 teaspoon sugar
For the dill cream cheese:
1 tablespoon cream cheese
7g fresh dill, finely chopped
1 teaspoon lemon juice
Salt and pepper
For the rest:
1 bagel, sliced in half
6 asparagus tops
3 eggs
1 tablespoon butter
½ tablespoon parmesan, grated
2–3 ounces smoked salmon
Instructions
1. In a small bowl, combine the red onion, vinegar, and sugar. Mix and set aside.
2. In another bowl, combine cream cheese, dill, lemon juice, salt, and pepper. Stir and set aside.
3. Heat a non-stick pan with olive oil. Add asparagus tops, season, and cook for 2 minutes per side. Remove and set aside.
4. Lower heat, melt butter, then add eggs. Stir until scrambled and shaped into a round patty.
5. Slice bagel and spread both halves with dill cream cheese. Grate parmesan on top and grill for 3 minutes until golden.
6. Assemble bagel: add egg patty, smoked salmon, asparagus, pickled onions, then top slice.
7. Wrap in parchment or foil and serve immediately or store in fridge.
Notes
Step-by-step photos are available in the blog post.
To double the quantity, repeat the ingredients to make 2 servings.
Can be sliced in half and shared, depending on appetite.
Store wrapped in parchment or foil in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American