Scottish salmon omelette on a bagel

We had quite a tasty breakfast yesterday with Scottish salmon and chive cream cheese on toasted multi-seed bagels. This left us in the position of having more bagels, salmon, and cream cheese than we could reasonably eat in a day. Pity us.

I noticed we also had a lonesome avocado languishing in the fruit bowl which was growing worryingly soft. It was time for leftovers to join forces for our Sunday breakfast.

Introducing Scottish salmon omelettes on bagels.

Ingredients:
3 (or more, or fewer) eggs
Splash of milk or creme fraiche
1 medium onion, finely chopped
Salt and pepper to taste
1 tbsp olive oil
Approx 1/4 cup Scottish smoked salmon, torn into pieces
Bagels
Cream cheese
Very ripe avocado

Method:
Heat olive oil in good-sized frying pan
Add onion to pan, sweat for 5-7 minutes with occasional stirring
In a bowl, whisk eggs and milk or creme fraiche until well beaten, and salt and pepper as desired
Pour eggs into pan, cook on medium heat until eggs start to cook*
Pop bagels in toaster
Lighty scramble eggs, then add salmon and continue to scramble until eggs are cooked through
Take toasted bagel, lavish with cream cheese and eggs, top with avocado
Consume

*If you want to do this as an omelette without the bagel, make sure eggs are spread evenly throughout your pan and lift the edges of your omelette up occasionally to let the uncooked eggs run to the edge of the pan. Once the eggs are mostly cooked, add the salmon, cream cheese and avocado to the centre of the eggs. Fold one side over gently, then serve.

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Optional kitchen porn:
Tefal non-stick frying pan
Silicone whisk

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Published in: on September 4, 2011 at 10:44 am  Leave a Comment  
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