| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 2 servings |
Ingredients
- 1 Persian cucumber, halved lengthwise and thinly sliced
- 1 scallion, thinly sliced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon toasted sesame oil
- Kosher salt
- 2 bagels, split
- 1 tablespoon unsalted butter
- 4 large eggs, lightly beaten
- 1 ounce smoked salmon (about 2 slices), chopped
- 1 ounce cream cheese, cut into 1/2-inch pieces
- 1 1/2 teaspoons Sriracha (Asian chile sauce)
Instructions
- Toss the cucumber and scallion slices in a small bowl with the lemon juice, sesame oil and a pinch of salt. Lightly toast the bagels. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the eggs and a pinch of salt and cook, stirring, until almost set, about 2 minutes. Stir in the salmon, cream cheese and Sriracha and cook until the eggs are set, about 1 more minute. Divide the scrambled egg mixture between the bagels and top with the cucumber salad.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 553 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 30 g |
| Cholesterol | 409 mg |
| Sodium | 898 mg |