Smoked Salmon and Egg Bagels

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Smoked Salmon and Egg Bagels

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:20 minutes
Special equipment:Large non-stick skillet
This recipe appears in: Sunday Brunch: Smoked Salmon and Egg Bagels

Ingredients

  • 2 tablespoons butter
  • 12 eggs, beaten
  • Kosher salt and freshly ground black pepper
  • 4 bagels, sliced and toasted
  • 1/2 pound sliced smoked salmon
  • Sliced red onions, optional
  • Capers, optional

Procedures

  1. 1

    Melt butter in a large non-stick skillet over medium-low heat, add the beaten eggs and cook stirring constantly until eggs just begin to thicken, about 10 minutes. Raise the heat to medium and continue to cook until eggs are just barely set, about another 6 minutes. Remove from heat and season to taste with salt and pepper.

  2. 2

    Toast the bagels, then divide salmon between the 4 bagels. Add sliced onion and capers (if using), then top the salmon with the soft scrambled eggs. Serve immediately with coffee and sparkling wine.

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