Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
Folding flakes of salmon, sauteed onion and dill into scrambled egg and piling it onto a half bagel makes a speedy and tasty protein-rich breakfast. It’s a prime way to use leftover cooked salmon, but is also excellent, and extra-convenient, with canned.
Salmon and Egg Scramble
1 teaspoon olive oil or butter
2 tablespoons finely diced onion
½ cup flaked, cooked salmon (2 ½ ounces) or one 3-ounce can or pouch of salmon, drained
1 ½ teaspoons chopped fresh dill, plus a few fronds for garnish, or ¼ teaspoon dried dill
1 large egg beaten with 1 teaspoon of water
½ bagel, any savory variety, toasted if desired
Salt and freshly ground black pepper, to taste
Heat the oil or butter in a small non-stick skillet over a medium heat until the oil is shimmering or the better begins to foam. Add the onion and cook until it has softened and is beginning to brown around the edges, about 1 minute. Add the salmon and the dill and cook, stirring, until the fish is warmed through, 30 seconds. Spread the mixture evenly in the pan then pour the egg over it, and cook, pushing and folding frequently with a spatula, until the egg is set, about 1 minute.
Pile the egg and salmon mixture onto the bagel. Season with salt and pepper and serve garnished with additional dill.
Makes 1 serving
Serving size: 1 loaded bagel half
Per serving
Calories 390 ; Total Fat 22 g (Sat Fat 4 g); Protein 27 g; Carb 21 g; Fiber 1 g; Cholesterol 214 mg; Sodium 560 mg; Total Sugar 4 g (including 0 g added sugar)
