For making this recipe require 30 minutes for 4 servings
Ingredients for yoghurt mustard sauce:
5tbsp of greek yoghurt
3tbsp of Grey Poupon Wholegrain mustard
1tbsp of honey
2tbsp of olive oil
Ingredients for bagels:
4 bagels
100g of smoked salmon
Sliced half cucumber
Sliced red onions
2 scrambled eggs
Ingredients for scrambled eggs:
2 eggs
1tbsp of butter
40g of milk
Salt as taste
2tbsp of fresh spring onions
Method
Prepare the yoghurt mustard sauce: mixing the greek yoghurt, wholegrain mustard, honey and olive oil in a small bowl. Set aside in the fridge.
Prepare all the ingredients that you need for the bagels: thinly slice the cucumber and red onions, slice the smoked salmon and cut in half each bagels.
Prepare the scrambled eggs: crack the eggs into a bowl. Next, use a fork to whi them. Mix until the eggs break and are mixed well.
Once all of the eggs are mixed, add the milk, salt and chopped spring onions and continue mixing. The milk need to be blended right into the egg mixture. In the end, it should all look one colour.
Place a frying pan over a low-medium heat. Add the butter and once it begins to melt, move the butter around to coat the entire pan and then immediately dump the egg mixture inside. Allow this to cook for about 2-3 minutes util you start to see the edges cook a bit.
Use a spatula to gently push the egg mixture from the outside edges inward towards the middle. You will start to see the eggs “fluff” up right. Continue doing this step until the eggs start cooking and getting nice and fluffy. The secret is cooking slow and fluffing the egg as they cook.
Once you see that most of the milk is cooked out, you can turn off the heat and remove the eggs from the pan.
Toast the bagels. Spread the yoghurt mustard sauce on top of each of them, place smoked salmon, cucumbers, red onions and scrambled eggs on top and cover with the second slice of bagel. Repeat the same layering with the other 3 bagels.
