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Smoked Salmon Soft-Egg Bagel
Melissa Hart

Smoked Salmon Soft-Egg Bagel

Smoked salmon needs a soft egg, not another thick layer of cream cheese. Chop the eggs into large curds and let them cool for one minute before they touch the salmon. That keeps the fish silky and the bagel from becoming greasy.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 everything bagels split
  • 1/3 cup plain cream cheese
  • 6 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tbsp unsalted butter
  • 8 oz sliced smoked salmon

Method
 

  1. Toast the bagels until the cut surfaces are crisp.
  2. Spread 1 tablespoon cream cheese over each bottom half.
  3. Whisk the eggs with salt and black pepper.
  4. Melt the butter in a nonstick skillet over medium-low heat and fold the eggs into large soft curds until they reach 160°F.
  5. Cool the eggs for 1 minute and divide them among the bagels.
  6. Top each with 2 ounces smoked salmon and close without pressing.