Ingredients
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.