Smoked salmon bagels with herbed scrambled eggs

Ingredients: 
 
12 eggs 
250ml Philadelphia Original Cream For Cooking, a cream alternative 
20g butter 
2 tablespoons finely chopped chives 
2 tablespoons finely chopped flat-leaf parsley 
6 poppy-seed bagels, split 
12 smoked salmon slices 
Dill sprigs, to serve
 
Directions: 
 
  1. Use a fork or balloon whisk to gently whisk the eggs and PHILLY together in a large bowl. Season with salt and pepper.
  2. Step 2
    Melt the butter in a large heavy-based frying pan over low heat until foaming. Add the egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan in all directions, to prevent egg mixture from sticking. Cook for 5-7 minutes or until three-quarters of the egg mixture is cooked and mixture is still creamy. Remove from heat. Add the chives and parsley and gently fold through.
  3. Step 3
    Meanwhile, preheat a grill on high. Place the bagels, cut-side up, on an oven tray. Toast under preheated grill for 2 minutes or until toasted.
  4. Step 4
    Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired. 

    Note:  You can substitute salmon with shaved ham slices or crispy bacon.
 


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