| | Smoked salmon bagels with herbed scrambled eggs
Smoked salmon bagels with herbed scrambled eggs
31 August 2019
Smoked salmon bagels with herbed scrambled eggs 4.3-5 9
  • Calories: 2297 kj
  • Fat: 19g
  • Carbohydrates: 9g

How to Make:

  1. Use a fork or balloon whisk to gently whisk the eggs and PHILLY together in a large bowl. Season with salt and pepper.
  2. Melt the butter in a large heavy-based frying pan over low heat until foaming. Add the egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan in all directions, to prevent egg mixture from sticking. Cook for 5-7 minutes or until three-quarters of the egg mixture is cooked and mixture is still creamy. Remove from heat. Add the chives and parsley and gently fold through.
  3. Meanwhile, preheat a grill on high. Place the bagels, cut-side up, on an oven tray. Toast under preheated grill for 2 minutes or until toasted.
  4. Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired.
Time for preparing:
10 min.


  • 12 eggs
  • 250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
  • 20g butter
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped flat-leaf parsley
  • 6 poppy-seed bagels, split
  • 12 smoked salmon slices
  • Dill sprigs, to serve