First published in Wish Winter 2004
Food >> 20-Minute Supper Club
Smoked Salmon & Scrambled Egg Bagel*
Scottish smoked salmon is rich and fatty but not oily and has a wonderful complex flavour. If you are using pre-sliced smoked salmon, look on the labeling to make sure it's without added colourings and preservatives.
Ingredients (Serves 2)
| 4 | slices smoked salmon |
| 5 | large eggs |
| 1 tbsps | butter |
| 2 tbsps | 35% cream |
| 2 | bagels, cut in half horizontally |
| watercress, for garnish | |
| 1/2 | red onion, thinly sliced |
| 1 tsp | capers |
| 1 tsp | fresh Italian parsley leaves |
Instructions
- Remove smoked salmon from refrigerator at least 20 minutes ahead of time, bring to room temperature.
- Crack eggs into mixing bowl, and whisk lightly with a pinch of sea salt and pepper.
- Melt butter in a saucepan over medium heat. Add eggs and stir with a wooden spoon until they have started to thicken and set, approximately 4 minutes.
- Remove eggs from heat and stir in cream. Set aside.
- Toast the bagels. Spoon the scrambled eggs over each bagel half and arrange smoked salmon on top. Garnish with watercress. Serve onions, capers and parsley on the side.
*Find this and other great recipes in…
Keep it Seasonal
By Annie Wayte
In Keep It Seasonal, Annie introduces you to a world of local butchers, bakers, greengrocers, and farmers who are producing fresh, flavorful food. And that kind of quality is always in season.
*This recipe has been adapted from its original.
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