Scottish Smoked Salmon Bagel with Scrambled Eggs
3 tablespoons unsalted butter
4 large eggs
kosher salt, to taste
freshly ground pepper, to taste
2 bagels, toasted
4 oz Scottish smoked salmon
Cream cheese, quantity to taste
1/4 cup thinly sliced red onion, for serving
Micro greens, for serving
Capers, for serving
Place a saucepan over low heat. Drop in the butter. As it begins to melt, give your eggs a brief whisk, then add it to the pan. Using a rubber spatula, stir the eggs constantly as it cooks, scraping the sides of the saucepan as you go. The eggs will slowly come together, forming small tender curds, about 3 minutes. Season to taste with salt and pepper.
On one half the bagel, spread cream cheese, then top with layers of Scottish smoked salmon and the scrambled eggs. Garnish with red onion, micro greens and capers. Top with other half of the bagel and enjoy immediately.