Scrambled Eggs With Dill and Smoked Salmon

"This is one of my favorite breakfast recipes to make on a lazy Sunday morning, although it comes together very quickly. I recently discovered Thomas' Bagel Thins, which work perfectly for this recipe. They are nice and thin, but any type bread of your preference would work too."
photo by I'mPat photo by I'mPat
photo by I'mPat
Ready In:




  • Toast bagels medium-well and keep warm.
  • In bowl, beat eggs well, then add dill, salt and pepper and beat some more. Add milk and cream and beat again until frothy.
  • Melt butter in skillet and add egg mixture. Scramble until soft.
  • To assemble, divide cream cheese evenly among bagel slices and spread. Divide salmon slices evenly and place atop cream cheese. Sprinkle chopped red onion over salmon, then mound cooked eggs on top. Garnish each with capers and dill sprigs, if desired.

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  1. What a delicious breakfast this made. I scaled back to 1.5 serves and used 2 medium eggs and served on wholemeal English muffin halves as I could not purchase bagels. Wasn't till I had finished eating I realized I forgot to put the onion on and I didn't use the optional capers from choice. Thank you JackieOhNo! for a wonderfully delicious breakfast.
  2. Lovely recipe. I used a sesame seed coated bagel. Made for Everyday Holiday Tag. :)


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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