Fresh garden herbs give an extra-special touch to this smoked salmon and thyme scrambled egg bagel. Adding a few simple leaves, sprigs or flowers of something to a food can completely change the flavour of a dish. We’ve used little white thyme flowers in this dish.
Ingredients
1 gluten-free bagel
1tsp wholegrain mustard
2 eggs
50ml almond milk
50g smoked salmon
Salt and pepper to season
Chunk of lemon
Method
Slice the bagel in half and use a knife to spread the wholegrain mustard over the bottom half. Then layer smoked salmon around the bagel.
Beat the eggs and milk together in a bowl and add to a saucepan. Using a wooden stir the eggs as they cook and switch off the heat once they’re silky and ever so slightly underdone. The warmth of the pan will continue to cook them while you season them with salt, pepper and thyme leaves or flowers.
Spoon the cooked eggs onto the bagel and serve warm sprinkled with thyme flowers, black pepper and freshly-squeezed lemon.
