Preview
Smoked Salmon Scrambled Egg Bagel Sandwich
1 min
Prep Time5 min
Cook Time6 min
Total TimeA 5-minute, quick and easy bagel sandwich that is jam-packed with nutrients: iron from the baby spinach, omega-3 and healthy fats from smoked salmon and eggs.
Ingredients (1 serving)
MetricImperial
50g smoked salmon
2 eggs
50g baby spinach
1 tsp chopped chives
1 low carb, high protein bagel
1/2 tsp olive oil
-Salt, to taste
-Pepper, to taste
- Cut bagel into halves and toast them.
- Heat up a nonstick skillet over medium heat. Add spinach and a splash of water. Cover with a lid and steam until wilted, about 1 minute. Season to taste with salt and pepper.
- Beat eggs in a bowl with a pinch of salt
- Heat up olive oil in the same skillet over medium-low heat. Add beaten eggs and scramble until desired doneness. The key to perfectly fluffy scrambled eggs without using a lot of oil is to not overcook it! As soon as the eggs start to curdle, use your spatula to gently push the cooked bits towards the center, allowing the runny egg to flow to the edge of the skillet. Continue until all the egg is almost set, then remove from heat promptly.
- Assemble your sandwich: start with a bagel half, then add wilted spinach, smoked salmon, scrambled eggs, chopped chives, pepper, and finally top with the other bagel half. Slice in half for easy eating and enjoy!
Notes
- Make sure you use a good nonstick pan for the scrambled eggs.
- Smoked salmon may be substituted with smoked trout.
- You can use fresh or frozen spinach. If using frozen, allow to defrost and squeeze out excess water then season to taste with salt and pepper.
- Feel free to use any variety of bagel you like eg. multigrain, wholemeal, sesame seed etc.
- Don’t like bagels? Feel free to substitute with English muffin or sandwich bread instead. Or, try this 90-Second GF High-Protein Bread if you're in a pinch!
Enlarged Image
Enlarged Image
Enlarged Image