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
Method
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. 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. 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. Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired.
