18 mins
Two-way Egg Bagel with Smoked Salmon
Serves
1
This delicious salmon bagel with our Cold Smoked Salmon combines creamy avocado, fresh rocket and a perfectly cooked egg for a quick breakfast, brunch or lunch that's ready in under 20 minutes.
Ingredients
1 x pack of Aoraki Original Cold Smoked slices
1 bagel, halved
½ avocado, peeled and mashed
A handful of rocket (arugula)
1 egg
1 tsp olive oil or butter
Salt & black pepper, to taste
Optional: lemon wedge for drizzling, chili flakes
Method
Step 1
Toast the bagel halves lightly.
Step 2
Spread the smashed avocado evenly on the bottom half. Layer the rocket on top of the avocado. Season lightly with salt and pepper.
Step 3
Carefully separate the egg white from the yolk.
Step 4
Heat a non-stick pan over medium heat with a little olive oil or butter.
Step 5
Pour the egg white in the pan and place the top half of the bagel on top. Cook until the egg white sets.
Step 6
Gently crack the yolk into small cavity cut in the top half of the bagel. Cook slowly until the yolk thickens but remains soft (similar to a poached texture inside the bagel).
Step 7
Add the cold smoked salmon on top of the avocado and rocket.
Step 8
Place the cooked egg-white–filled top half on the rest of the bagel.
Step 9
Optional: drizzle with a squeeze of lemon or a few chili flakes for extra zing.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Two-way Egg Bagel with Smoked Salmon
Cold Smoked
,
Serves
1
18 mins
This delicious salmon bagel with our Cold Smoked Salmon combines creamy avocado, fresh rocket and a perfectly cooked egg for a quick breakfast, brunch or lunch that's ready in under 20 minutes.
Ingredients
1 x pack of Aoraki Original Cold Smoked slices
1 bagel, halved
½ avocado, peeled and mashed
A handful of rocket (arugula)
1 egg
1 tsp olive oil or butter
Salt & black pepper, to taste
Optional: lemon wedge for drizzling, chili flakes
Method
Step 1
Toast the bagel halves lightly.
Step 2
Spread the smashed avocado evenly on the bottom half. Layer the rocket on top of the avocado. Season lightly with salt and pepper.
Step 3
Carefully separate the egg white from the yolk.
Step 4
Heat a non-stick pan over medium heat with a little olive oil or butter.
Step 5
Pour the egg white in the pan and place the top half of the bagel on top. Cook until the egg white sets.
Step 6
Gently crack the yolk into small cavity cut in the top half of the bagel. Cook slowly until the yolk thickens but remains soft (similar to a poached texture inside the bagel).
Step 7
Add the cold smoked salmon on top of the avocado and rocket.
Step 8
Place the cooked egg-white–filled top half on the rest of the bagel.
Step 9
Optional: drizzle with a squeeze of lemon or a few chili flakes for extra zing.