Bagel with omelet and smoked salmon
1 organic lemon rind, finely grated
1 tbsp lemon juice
4 tbsp cream cheese
1 tsp Dijon mustard
2 bagels, halved
10 ml olive oil for frying
2 large slices Scottish smoked salmon
2 handfuls of rucola or radish or mustard seed sprouts
sea salt to taste
freshly-ground black pepper to taste
Beat the eggs, zest from half a lemon, salt, and pepper in a bowl with a fork.
In another bowl, mix the cream cheese with the lemon juice, mustard, salt, and pepper. Spread generously on the bottom half of the bagel and a bit on the top.
Heat oil in a pan and. add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.
When all the liquid has been tipped to the sides, turn off the heat and let sit for 1-2 minutes. Fold the omelet over and cut in half. Place one half on the bottom half of the bagel, then the salmon and sprouts. Sprinkle with the lemon zest and top with the remaining bagel half and serve. For a cold sandwich, cool the omelet first.
Recipe and pictures: Signe Meirane, from my book "52 omelets – 1 omelette for each weekend of the year"
Camera: Sony Alpha 7s