Lox and Eggs Bagel Sandwiches
Low fat cream cheese
6 tbsp(s), (Neufchatel), softened
2 item(s), minced
4 tsp(s), fresh, chopped (plus extra for garnish)
1 tbsp(s), finely chopped (plus extra for garnish)
4 large egg(s)
Everything bagel thins
4 bagel(s), any brand, toasted
4 oz, thinly sliced
- Mix together 2 tablespoons cream cheese, shallots, dill, chives, and pepper in medium bowl until blended. Stir in eggs until mixed well.
- Heat oil in large nonstick skillet over medium heat. Add egg mixture and cook, without stirring, until eggs begin to set, about 1 minute. Cook, pushing egg mixture toward center of skillet to form large soft curds, until just set, about 3 minutes longer. Remove skillet from heat.
- Spread remaining 1/4 cup cream cheese on bottoms of bagel thins; top evenly with eggs and smoked salmon. Garnish with dill and chives. Cover with tops of bagel thins.
- Serving size: 1 sandwich