- 2 Dempster’s® Original Sesame Seed Bagels, halved and toasted
- 2 tbsp (30 mL) cream cheese, softened
- 1/4 tsp (1 tsp) wasabi paste
- 2 tsp (10 mL) chopped pickled ginger
- 1 green onion, sliced
- 4 slices cucumber
- 6 slices smoked salmon
- 2 eggs, scrambled
Stir cream cheese with wasabi paste until blended. Stir in pickled ginger and green onion. Spread evenly over bottom halves of bagels. Top with cucumbers, smoked salmon and half of the scrambled eggs. Cap with tops of bagels.
Add a few dashes of soy sauce to the scrambled eggs or cream cheese if you like.
Add wasabi paste to taste, adding a touch more if you like it spicy or a touch less if you like it less spicy.
For creamy scrambled eggs: Whisk 2 eggs with 2 tsp (10 mL) water. In nonstick skillet, heat 1 tbsp (15 mL) butter over medium-low heat; pour in egg mixture. Cook, stirring constantly, for about 5 minutes or until eggs are creamy and softly set. For decadent scrambled eggs, stir in an extra tablespoonful (15 mL) of butter.