Scrambled Eggs & Lox Breakfast Bagels
4 EGGS 1/4 cup milk 1/4 tsp. salt Dash pepper 2 tsp. butter 2 bagels, split, toasted 1/4 cup spreadable onion & chive cream cheese 4 thin slices smoked salmon (3 to 4 oz.)
Yields: 4 servings
- Nutritional Information
Excellent Source: Protein and Choline
Good Source: Vitamin A, Vitamin D, Folate and Iron
Total Fat: 13 g
Saturated fat: 6 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Cholesterol: 216 mg
Sodium: 911 mg
Carbohydrates: 20 g
Dietary Fiber: 1 g
Protein: 15 g
Vitamin A: 616.9 IU
Vitamin D: 49.9 IU
Folate: 55.1 mcg
Calcium: 53.8 mg
Iron: 2.4 mg
Choline: 128.5 mg
BEAT eggs, milk, salt and pepper in medium bowl until blended.
HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
SPREAD each bagel half with cream cheese. TOP with salmon slice and eggs, dividing evenly.
Add high-quality protein to a breakfast favorite with a scrambled egg twist on the traditional lox and bagel. Perfect for a simple weekend breakfast or brunch.
Substitute: 4 thin ham slices can be substituted for the smoked salmon.