Loaded Salmon Bagel
1 red onion, very thinly sliced
2-3 tablespoons white wine vinegar or lemon juice
8 large eggs, size 7
8 tablespoons cream
1 tablespoon of butter
sea salt and ground pepper to taste
4 bagels, halved and toasted
12 slim asparagus spears, cooked
400 grams Sanford and Sons Hot Smoked Salmon - Cracked Pepper
fresh dill sprigs
1. Combine the onion, vinegar and a good pinch of salt in a small bowl. Leave for 10 minutes, stirring occasionally, until the onions are turning pink.
2. Whisk the eggs and cream together and season with salt and pepper. Heat a small non-stick pan over a medium heat and add the butter. When sizzling, pour in the eggs and stir gently until the eggs are cooked but still soft.
Spread both bagel halves with cream cheese then lay the asparagus on the bottom half. Spoon over the warm eggs, add the salmon, drained onions, a few sprigs of dill and the top of the bagel. Eat immediately.