Description
A delicious and satisfying smoked salmon bagel loaded with creamy dill cream cheese, crispy fried asparagus, fluffy scrambled eggs, tangy pickled red onions, and a sprinkle of grated parmesan, all layered inside a toasted sesame bagel. Perfect for a flavorful breakfast or brunch.
Ingredients
Units
Scale
Pickled Red Onions
- 1/2 red onion (finely sliced)
- 4 tbsp red wine vinegar
- 1 tsp sugar
Dill Cream Cheese Spread
- 1 tbsp cream cheese
- 7 g fresh dill (finely chopped)
- 1 tsp lemon juice
- Salt and pepper (to taste)
Bagel and Toppings
- 1 bagel (sliced in half)
- 6 asparagus tops
- 3 eggs
- 1 tbsp butter
- 1/2 tbsp parmesan (grated)
- Salt and pepper (to taste)
- Olive oil (for frying)
- Smoked salmon (approximately 75-100 g, estimated based on typical serving)
Instructions
- Pickle the Onions: In a small bowl, combine the finely sliced red onion, red wine vinegar, and sugar. Stir well until the sugar dissolves and set aside to marinate while you prepare the other ingredients.
- Prepare the Dill Cream Cheese: In a medium bowl, mix together the cream cheese, chopped fresh dill, lemon juice, salt, and pepper. Adjust the seasoning to your taste and set aside.
- Cook the Asparagus: Heat a non-stick pan over medium heat and drizzle with a little olive oil. Add the asparagus tops, season with salt and pepper, and fry for about 2 minutes on each side until tender and slightly crisp. Remove from the pan and set aside.
- Make Scrambled Eggs Patty: Reduce the heat to low on the same pan, add a knob of butter and let it melt. Crack in the three eggs and stir gently, seasoning with salt and pepper. Cook until the eggs reach your desired consistency, then shape them into a round patty approximately the size of the bagel. Remove from heat.
- Toast the Bagel: Slice the bagel in half and spread the dill cream cheese mixture evenly on both halves. Sprinkle grated parmesan on top and place under the grill for 3 minutes or until the cheese is golden and the bagel surfaces are nicely toasted.
- Assemble the Bagel: On the bottom half of the toasted bagel, layer the scrambled egg patty, smoked salmon, fried asparagus, and pickled red onions. Top with the other half of the bagel. Wrap in parchment paper or foil if not eating immediately, or serve immediately.
Notes
- Use fresh asparagus tops for the best flavor and tender texture.
- Adjust the amount of smoked salmon to your preference; about 75-100 grams is typical for a hearty bagel.
- If you prefer, substitute cream cheese with a dairy-free alternative to make it vegan-friendly (though this recipe is not vegan due to eggs and salmon).
- Grilling the bagel with cream cheese and parmesan adds a lovely crispy texture and flavor.
- The pickled onions can be prepared in advance and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 711 kcal
- Sugar: 9 g
- Sodium: 937 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 537 mg
