Scrambled Eggs With Dill and Smoked Salmon |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This is one of my favorite breakfast recipes to make on a lazy Sunday morning, although it comes together very quickly. I recently discovered Thomas' Bagel Thins, which work perfectly for this recipe. They are nice and thin, but any type bread of your preference would work too. Ingredients:
3 everything bagels (i use thomas's bagel thins) or 3 onion bagels (i use thomas's bagel thins) |
3 tablespoons soft cream cheese with chives |
4 jumbo eggs |
2 tablespoons chopped fresh dill |
salt and pepper |
2 tablespoons milk |
2 tablespoons heavy cream |
3 tablespoons chopped red onions |
4 ounces smoked salmon |
capers (optional) |
dill sprigs (optional) |
Directions:
1. Toast bagels medium-well and keep warm.
2. In bowl, beat eggs well, then add dill, salt and pepper and beat some more. Add milk and cream and beat again until frothy.
3. Melt butter in skillet and add egg mixture. Scramble until soft.
4. To assemble, divide cream cheese evenly among bagel slices and spread. Divide salmon slices evenly and place atop cream cheese. Sprinkle chopped red onion over salmon, then mound cooked eggs on top. Garnish each with capers and dill sprigs, if desired.
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