Scrambled Eggs and Lox Breakfast Bagels
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.
This recipe is an excellent source of protein and choline, and a good source of vitamin A, vitamin D, folate and iron.
4 large eggs
1/4 cup milk
1/4 teaspoon salt
Dash ground black pepper
2 teaspoon butter
2 bagels, split, toasted
1/4 cup spreadable onion and chive cream cheese
4 thin slices smoked salmon (3 to 4 ounces)
- 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 bagels with cream cheese. Top each with 1 salmon slice and 1/4 of the eggs.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 257; 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.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).