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.
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Lunch
Servings 4
Calories 552 kcal


Crushed avocado

  • 2 ripe avocados
  • 1 shallot finely chopped (or 1/2 small red onion)
  • 1 lemon juiced
  • 1 tablespoon chives chopped

Tomatoes and spinach

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

Scrambled eggs

  • 8 eggs
  • ¼ cup milk
  • 1 tablespoon butter

To serve

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


  • 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.
  • Whisk eggs and milk with a fork in a bowl, and season with salt and pepper. Set aside.
  • 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.
  • 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.


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!