My loaded bagel does not hold back when it comes to flavor! Perfect for brunch or a hearty breakfast bagel, it sandwiches smoked salmon between layers of buttery scrambled egg, avocado, cream cheese, and fresh herbs between a halved soft bagel.

Bite in, and you’re treated to fluffy, silky, and creamy textures. This beauty will propel you out of the morning slump, that’s for sure!

Bagel with Smoked Salmon, Scrambled Eggs, Avocado, and Herb Cream Cheese

Ingredients

To make 4 of these delicious loaded bagels, you’ll need the following ingredients:

Bagels – 4 sesame bagels (or your favorite plain or savory bagels)
Eggs – 6 eggs
Smoked Salmon – 4 oz smoked salmon or lox
Avocado – 2 avocados
Arugula – 1/2 cup packed arugula
Cream Cheese – 1/2 cup plain cream cheese
Lemon – 1 tbsp lemon juice
Dill – a handful of dill (about 2 tbsp chopped)
Spring Onion – 1 spring onion or green onion
Salt – pinch of salt
Pepper – pinch of pepper
Butter – 1 tbsp of unsalted butter (to make the scrambled eggs)

Ingredient Notes

Arugula – Instead of arugula, you could also use spinach or watercress.

Step-by-Step Instructions

Step 1 – Mix the cream cheese with finely chopped dill, chopped spring onion/green onion, lemon juice, a pinch of salt, and a pinch of black pepper.

Step 2 – Toast the bagels (optional).

Step 3 – Make the scrambled eggs (using your preferred method or use mine below).

Making fluffy scrambled eggs with big curds (which is what I prefer for this loaded bagel recipe):

First, whisk the eggs and a pinch of salt until they’re light and foamy.

Then, to a frying pan over medium-high heat, add the butter. When the butter is melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a rubber spatula and fold over. Make sure they don’t burn on the bottom.

Note: For creamy eggs, add the butter to a small saucepan over medium-low heat. When the butter is melted, add the whisked eggs and cook them on medium-low heat, stirring continuously. This will yield creamy eggs (not fluffy big curds like the previous method). If the heat is too high, take the saucepan off the heat while stirring for 30 seconds, and then place it back on the lowest heat setting.

Step 4 – Prepare your bagel assembly station: the halved and (optionally) toasted bagels, the herb cream cheese, the halved avocados (sliced into thin slices), the arugula, the scrambled eggs, and the smoked salmon.

Step 5 – Assemble the bagels: spread about 1 tablespoon of the herb cream cheese on each half of the bagel. Then add the arugula and sliced avocado on the top half and the scrambled eggs and smoked salmon on the bottom half. Bring it together and then wrap it (as per the instructions below).

How to Wrap Your Bagel

Step 6 -To wrap the bagel, get a square piece of parchment paper/wrapping paper and then place the bagel in a corner. Then fold the paper over the bagel from the corner on a diagonal until it’s all wrapped. Then, tuck the flaps under the bagel or use a piece of tape to tape the flaps to each other. Cut it in half using a serrated knife.

This really is a surefire way to start the day! If it’s too much for you, you can wrap the other half back up and take it with you to work for lunch.

Need Some More Bagel Ideas?

My pesto chicken bagel is herby, succulent, and delightfully soft. It’s ideal for lunch or dinner. If you love bagels, be sure to sign up to my mailing list to hear more from me. I plan to add more bagel recipes as and when I make them.

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