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Ultimate open brunch bagel

Freshlay Farms Golden Yolkers® eggs are wonderfully versatile, deliciously rich and irresistibly hued, making them the perfect ingredient to elevate your everyday dishes and occasion meals alike. The recipe possibilities really are endless, so here are some fresh ideas for you to try

SERVES 2 | PREP 10 mins | COOK 5 mins

Ingredients

100g cream cheese

small handful of dill, finely chopped, plus extra to serve

2 tbsp capers, finely chopped

1 lemon, zested and juiced

60g gherkins, finely chopped

1 tsp white wine vinegar

4 Freshlay Farms Golden Yolker eggs

2 bagels, halved and toasted

80g smoked salmon

olive oil, to serve

Method

1. In a large bowl, mix the cream cheese, dill, capers, most of the lemon zest, juice and gherkins until combined. Season to taste with salt and a good crack of black pepper.

2. For the poached eggs, put a large pan of water onto a low heat for a medium simmer. Add the vinegar and swirl with a spoon so there’s a little whirlpool in the middle of the pan. Crack in the eggs one at a time and cook for 3-4 mins. Remove with a slotted spoon, then trim off any excess whites.

3. Spread the loaded cream cheese onto the toasted bagel halves, top with the smoked salmon, poached eggs, a drizzle of olive oil, plus the extra dill and remaining lemon zest.