Breakfast & Brunch
Open Faced Salmon Bagel
Prep Time: 10 MIN | Cook Time: 10 MIN | Servings: 6
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Prep Time
10 MIN
Cook Time
10 MIN
Servings
6
Ingredients
- 6 Eggs
- 1 Tbsp. Water
- Salt and pepper to taste
- 1 Tbsp. Butter
- 2 Tbsp. Lemon juice
- 2 Tbsp. Olive oil
- 3 cups Arugula
- 3 Multigrain bagels
- 12 slices Sargento® Provolone cheese
- 1 (3oz) Package of salmon lox
- 4 Caperberries sliced thinly
- 3 Sprigs of dill
- 6 Lemon wedges
Directions
- Whisk eggs and water in a bowl with salt and pepper until blended. Melt butter in a medium sized skillet over medium low heat and add the egg mixture. Let mixture sit for about 20-30 seconds allowing the edges to start setting, then gently stir with a wooden spoon to form soft curds. Remove from heat just before all the liquid is solidified and allow the residual heat to finish cooking the eggs.
- Whisk together the lemon juice, olive oil, salt and pepper. Add arugula and toss.
- Slice each bagel in half lengthwise so you have 6 halves. Top each half with 2 slices of cheese, arugula mixture, scrambled eggs and salmon lox all divided evenly between the 6 bagels. Top with sliced caperberries and dill and season with sea salt and pepper. Serve with lemon wedges.
