Smoked Salmon Bagel, Crushed Avocado, Tomatoes, Spinach and Scrambled Egg

Serves: 4
Prep: 5 minutes
Cooks In: 10 minutes

Smoked Salmon Bagel, Crushed Avocado, Tomatoes, Spinach and Scrambled Egg

This is my favourite type of brunch – hearty and filling, but still healthy and full of nutritious ingredients.

It’s great for special occasion brunches like Mother’s Day or Father’s Day, and for feeding a crowd considering the minimal effort that goes into it! It’s guaranteed to get you off to a GREAT start to the day!


Print Recipe

Crushed avocado

  • ripe avocado flesh of 2
  • shallot 1, finely chopped (or 1/2 small red onion)
  • lemon juice of 1
  • chives 1 tablespoon chopped

Tomatoes and spinach

  • cherry tomatoes 1 punnet
  • spinach 3-4 cups chopped

Scrambled eggs

  • eggs 8
  • milk ¼ cup
  • butter 1 tablespoon

To serve

  • bagels 4, split in half
  • cold smoked salmon 12 slices (I used Regal)
  • dill 1 teaspoon chopped (optional)


  1. Place avocado, shallot/red onion, lemon juice and chives in a bowl and roughly crush with a fork. Season to taste with salt and pepper.
  1. Whisk eggs and milk with a fork in a bowl, and season with salt and pepper. Set aside.
  1. Heat a drizzle of oil in a large fry pan on medium to high heat. Wash cherry tomatoes and spinach and shake off excess water (leaving a few droplets of water will help create steam to cook them more evenly). Add to hot fry pan – be careful as it may spit a bit. Cook for a few minutes until spinach is wilted and tomatoes are slightly blistered. Set aside.
  1. Melt butter in a large fry pan over medium heat. Pour in eggs and stir, using a wooden spoon, until just cooked (I like mine still a little runny) – this will take about 3 minutes. Sprinkle over dill if using. Toast bagels.


  • To serve, spread some avocado on each toasted bagel half, top with slices of smoked salmon and a little chopped dill. Serve with some scrambled eggs, tomatoes and spinach on the side.
Nutritional Information Per Serving
38.6 g
4.7 g
Total Fat
31.9 g
29.5 g