Smoked Salmon & Cream Cheese Bagel

This is a great way to kick-start your weekend. It offers a perfect balance of complex carbohydrates, protein and ‘healthy’ mono- and polyunsaturated fatty acids. Feel free to add an egg and sliced avocado. I find that the egg yolk goes really well with the cold smoked salmon and cream-cheese, and the avocado adds a refreshing creaminess. I like to top mine with Sriracha sauce but use whatever toppings you want.

Ingredients

• Wholewheat seeded bagel – 1x
• Low-fat cream cheese – 30g
• Smoked salmon – 60g
• Egg – 1 (medium) (optional)
• Avocado – ½ (optional)
• Siracha (optional)
• Black pepper (to season)

Nutritional information:

Methods

1. Boil a kettle full of water.
2. Half the avocado vertically, before scooping out the contents of one half onto a chopping board. Slice the avocado into thin pieces lengthwise.
3. Slice the bagel horizontally and place in a toaster for 2-3 minutes.
4. Whilst the bagel is toasting pour the boiling water into a deep sauce-pan, season the water with salt and bring to the boil.
5. When the water begins to boil stir the water in a clockwise motion to create a vortex-like swirl. Quickly crack the egg on the side of the pan and carefully drop the contents into the centre of the swirl and immediately turn off the heat, leaving the egg to cook for 6 minutes.
6. Once the bagel has toasted evenly, spread the cream cheese onto the lower half of the bagel before seasoning with black pepper. Add the smoked-salmon and then the avocado.
7. Once the egg has cooked, gently remove it from the water using a slotted spoon, allowing the water to drain off before adding it on top of the avocado and smoked salmon.
8. (Optional – if you would like to add some heat to this dish, add a generous squeeze of Sriracha sauce).
9. Top your bagel with the other half and break the yolk, allowing it to flow over the salmon.