Lox and eggs bagel sandwiches
6 Tbsp, softened
2 small, minced
4 tsp, fresh, chopped (plus extra for garnish)
1 Tbsp, finely chopped (plus extra for garnish)
4 large egg(s)
Everything bagel thin(s)
4 bagel(s), toasted
4 oz, thinly sliced
- Mix together 2 tbsp 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