This recipe appears in:Sunday Brunch: Smoked Salmon and Egg Bagels
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- 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
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.
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.