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Store-bought tandoori sauce adds a flavour boost to scrambled eggs. It’s a delicious start to any busy day.

3 votes


  • 2 Dempster’s® 12 grain Bagels, halved and toasted
  • 2 eggs
  • Pinch each salt and freshly ground pepper
  • 1 tbsp (15 mL) butter
  • 1/4 cup (60 mL) cream cheese, softened
  • 1 tbsp (15 mL) tandoori sauce
  • 1/4 cup (60 mL) spinach leaves


Whisk together eggs, salt and pepper. In nonstick skillet, heat butter over medium-low heat; pour in egg mixture. Cook, stirring constantly, for about 5 minutes or until eggs are creamy and softly set.

Mix cream cheese with tandoori sauce; spread over bottom halves of bagels. Top with spinach and scrambled eggs. Cap with tops of bagels.


Use tandoori sauce. If you can only find tandoori paste, use 2 tsp (10 mL) mixed with 2 tsp (10 mL) water.

Add green onions or chopped fresh cilantro to scrambled eggs if desired.

Serve with prepared mango chutney if desired.