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Cheesy smoked salmon bagels recipe

Cheesy smoked salmon bagels recipe

8 ratings

Toasted bagel halves topped with crème fraîche, smoked salmon, dill and a poached egg, the perfect breakfast or brunch See method

  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 334 calories / serving


  • 4 medium eggs
  • 2 New York Original bagels
  • 4 tbsp crème fraîche
  • 200g Leap Smoked Sockeye Salmon
  • fresh dill and capers, to serve (optional)

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    7g 33%
  • Sugars

    3g 3%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 23.2g Protein 23.4g Fibre 1.7g


  1. Bring a medium pan of water to just below a simmer. Stir the water to create a whirlpool effect and crack an egg into a small bowl; as the ‘whirlpool’ is slowing down, carefully drop the egg into the water. Leave to poach for about 3 mins until the white is set and the yolk is still runny. Remove with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs.
  2. Slice the bagels in half and lightly toast. Spread each bagel half with 1 tbsp crème fraîche, then top with Leap Smoked Sockeye Salmon and a poached egg. Season with extra black pepper, dill and capers, if you like. Enjoy immediately.
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