Smoked Salmon & Egg Breakfast Bagel
A deli-style bagel sandwich with poached eggs, buttery avocado, and silky smoked salmon. Ready in 15 minutes—perfect for a weekend brunch or special breakfast.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 2 whole poppy seed bagels
- 4 whole eggs
- 4 oz smoked salmon
- 1 whole avocado
- 3 tbsp cream cheese
- 1 tbsp fresh dill or chives (chopped)
Instructions
- 1
Slice avocado in half lengthwise around the pit, twist open, and scoop onto a cutting board. Slice into thin strips.
- 2
Bring a shallow pot of water to a simmer. Add a pinch of salt and a splash of white vinegar.
- 3
Crack eggs into a cup, then gently slide two into the simmering water. Poach until whites set but yolks jiggle, about 3 minutes.
- 4
Use a slotted spoon to lift eggs onto a paper towel. Repeat with remaining two eggs.
- 5
Toast bagels until golden. Spread each half with cream cheese, top with smoked salmon and avocado slices.
- 6
Slide one poached egg onto each bagel half. Sprinkle with fresh dill. Serve immediately.
Tools you’ll need
- small saucepan or shallow pot
- slotted spoon
- paper towels
- cutting board
- knife
- toaster or toaster oven
- small cup or ramekin
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