Smoked Salmon and Avocado Bagel
- 4 eggs
- 4 Bagels
- 100 g Castle MacLellan Light Salmon Pate with Red Pepper
- 100 g smoked salmon
- 1 avocado peeled and sliced
- Salt and freshly ground black pepper
Poach the eggs in a pan of simmering water for 3-4 minutes until the egg white is set.
Whilst the eggs are cooking, halve the bagels horizontally and spread each base generously with Salmon Pate.
Top each with smoked salmon, sliced avocado and a poached egg, and a sprinkling of salt and black pepper, if liked.
Place the top half of each bagel over the filling and enjoy!
Tip: Toast the bagels before filling, if liked.
Try using lightly blanched asparagus in place of avocado.