Smoked Salmon & Scrambled Egg Bagels
Whip up gourmet smoked salmon & scrambled egg bagels in just 15 mins. Perfect for a fresh, easy brunch.
Ingredients
- 1/2 cup olive oil
- 1/3 cup parmesan, grated
- 1/4 cup cashews, toasted
- 1 clove garlic, crushed
- 8 eggs
- 1/2 cup cream
- 30 grams butter
- 4 bagels, split, toasted
- 200 grams smoked salmon slices
- 1 teaspoons chives, snipped
- 1 pinch salt and pepper
- 100 grams rocket leaves
- 1 packets salad mix
- 1/2 cup olive oil
- 1/3 cup parmesan, grated
- 1/4 cup cashews, toasted
- 1 clove garlic, crushed
- 8 eggs
- 1/2 cup cream
- 30 grams butter
- 4 bagels, split, toasted
- 200 grams smoked salmon slices
- 1 teaspoons chives, snipped
- 1 pinch salt and pepper
- 100 grams rocket leaves
- 1 packets salad mix
- Step 1 of 4To make rocket pesto; in a food processor, combine rocket, oil, half the Parmesan, cashews and garlic. Process until smooth and season. Set aside.
- Step 2 of 4In a large jug, whisk eggs and cream together, then stir in the remaining Parmesan.
- Step 3 of 4In a large frying pan, on a medium heat, melt half the butter. Add egg mixture and cook for 2-3 minutes, stirring and folding with a wooden spoon occasionally, until just set. Season to taste.
- Step 4 of 4Butter the toasted bagels and place on serving plates. Top evenly with eggs and slices of smoked salmon. Drizzle with the rocket pesto and garnish with chives. Serve with salad mix.
Method
- Step 1 of 4To make rocket pesto; in a food processor, combine rocket, oil, half the Parmesan, cashews and garlic. Process until smooth and season. Set aside.
- Step 2 of 4In a large jug, whisk eggs and cream together, then stir in the remaining Parmesan.
- Step 3 of 4In a large frying pan, on a medium heat, melt half the butter. Add egg mixture and cook for 2-3 minutes, stirring and folding with a wooden spoon occasionally, until just set. Season to taste.
- Step 4 of 4Butter the toasted bagels and place on serving plates. Top evenly with eggs and slices of smoked salmon. Drizzle with the rocket pesto and garnish with chives. Serve with salad mix.
Nutrition per serving
4188 Kilojoules
Protein38 grams
Fat73 grams
Carbs47 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4To make rocket pesto; in a food processor, combine rocket, oil, half the Parmesan, cashews and garlic. Process until smooth and season. Set aside.
- Step 2 of 4In a large jug, whisk eggs and cream together, then stir in the remaining Parmesan.
- Step 3 of 4In a large frying pan, on a medium heat, melt half the butter. Add egg mixture and cook for 2-3 minutes, stirring and folding with a wooden spoon occasionally, until just set. Season to taste.
- Step 4 of 4Butter the toasted bagels and place on serving plates. Top evenly with eggs and slices of smoked salmon. Drizzle with the rocket pesto and garnish with chives. Serve with salad mix.