Rolled Salmon Roses, Fluffy Scrambled Eggs, and a Cream Cheese Bagel
For that prefect breakfast in bed vibe
All recipes by Clement Pedro
Ingredients:
- 1 Pack Salmon ribbons,
- Oak Smoked Salmon Ribbons 2 x 100 g
- 2 Bagels, sliced and lightly toasted
- Cream cheese
- 6 Eggs
- Chives, finely chopped
- Lemon zest
How To Make Rolled Salmon Roses, Fluffy Scrambled Eggs, and a Cream Cheese Bagel
- Lay out the salmon ribbons on a board, gently roll each ribbon into a spiral to create a rose shape and set aside in the fridge to chill so they hold their shape.
- Whisk the eggs in a bowl with a pinch of salt, add to a pan over low heat with a small knob of butter, stir slowly, allowing the eggs to gently set into soft curds.
- Remove from the heat while still creamy — they continue to cook in the pan and finish with chopped chives for freshness.
- Spread a generous layer of cream cheese onto each toasted bagel half.
- Add a touch of lemon zest for brightness and aroma.
- Top with scrambled eggs and rolled salmon roses.
- Garnish with extra chives if desired.