Recipe Details
Title Scrambled eggs with smoked salmon on crisp toasted bagels
Author Delia Smith
Portions 2
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 330.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Egg, chicken, free range, whole, raw4 Large
Cream, fresh, single4 Tablespoon
Salt, sea1 Pinch
Pepper, black1 Pinch
Pepper, cayenne, ground1 Pinch
Butter, unsalted10 Gram
Dill, fresh5 Gram
Salmon, trimmings125 Gram
Bagel, plain 1502 Unit
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 644
Protein 80.99%
Other Carbohydrate 22.37%
Sugar 5.57%
Fat Saturated 63.85%
Fat Unsaturated 36.81%
Fiber 14.77%
Sodium 58.75%
Salt 61.53%
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Recipe Method
1. Chop salmon fairly small, use offcuts or scissors - (using offcuts still need to chop some of the larger pieces). 2. Place all the salmon pieces in a small bowl, pour in the cream (or milk), stir well and cover the bowl. Leave it aside for 30 minutes. 3. Pre-heat the grill to its highest setting to make scrambled eggs. 4. Slice the bagels (approximately 2 pieces bagels) in half and lightly toast on both sides, spread them with a little butter (an extra butter). 5. Let the pan heat on a medium range. Season the lightly beaten eggs with salt and pepper. Swirl around the butter into the pan so the base and sides are moistened with it. 6. When it begins to melt and foam, pour in the eggs and start to stir using a pointed wooden spoon, stir continuously backwards and forwards, getting right into the corners of the pan. 7. As soon as the eggs begin to solidify after about 1 minute and when about 50 percent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring. 8. Remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. 9. Taste to check the seasoning and spoon onto the buttered bagels. Top with light sprinkling of cayenne pepper and a sprig of dill.
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