The BEST Smoked Salmon Bagel

smoked salmon bagels on a chopping board.

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The BEST Smoked Salmon Bagel

This is the best Smoked Salmon Bagel I've ever made. It's filled with dill cream cheese, grated parmesan, creamy scrambled eggs, fried asparagus, pickled red onions, all enveloped in a sesame bagel.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: bagel

Calories: 711kcal

Author: Emily Roz

Ingredients

For the red onion pickles

½ red onion finely sliced
4 tablespoon red wine vinegar
1 teaspoon sugar

For the dill cream cheese

1 tablespoon cream cheese
7g fresh dill finely chopped
1 teaspoon lemon juiced
Salt and pepper

For the rest

1 bagel sliced in half
6 asparagus tops
3 eggs
1 tablespoon butter
½ tablespoon parmesan grated

Instructions

In a small bowl, combine the sliced red onion, red wine vinegar, and teaspoon of sugar. Give it a mix and then set aside.
In a medium bowl, combine the cream cheese, dill, and lemon juice with salt and pepper. Taste and season accordingly. Set aside.
Place a non-stick pan on medium heat and drizzle with a bit of olive oil. Add in the asparagus tops and season with salt and pepper. Fry for 2 minutes on each side, then remove and set aside.
Place the pan back on the heat but down to low. Add in a knob of butter and once melted, crack your three eggs into the pan and stir until well combined. Season with salt and pepper, then once the eggs get to your desired level or cooked. Remove from the heat and form into a circle the size of the bagel like a little patty.
Slice your bagel in half and spread the dill cream cheese on both sides. Grate with parmesan, then place under the grill for 3 minutes or until golden and brown.
Time to assemble the rest of your smoked salmon bagel. On the bottom slice of your bagel, top with the scrambled egg, smoked salmon, asparagus, red onion pickles, and then the app slice of the bagel. Wrap in parchment paper or tinned foil, and you can eat it straight away or save it for later.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up this blog to follow along.

To double quantity: This recipe can be doubled to make a bagel for 2 people. Although, with these quantities, I'd happily slice this bagel in half and eat it between two people. But it depends on your appetite!

Storage: Once you've wrapped the smoked salmon bagel in parchment paper or tinned foil, you can place it into the fridge for up to 2 days until you're ready to eat it.

Nutrition