Smoked Salmon & Chive Ricotta Scramble with Toasted Everything Bagel

Lox and bagels define classic New York brunch, and this plate leans into that spirit with a softer twist. Fluffy eggs folded with chive ricotta and smoked salmon meet a deeply toasted everything bagel for a bright, savory morning.

Serves 4

Estimate for one serving

• 520 cal
• 32g protein
• 38g carbs
• 28g fat
• 3g fiber

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Ingredients

• 10 large eggs
• 6 oz smoked salmon
• 1 cup whole milk ricotta
• 1/2 cup fresh chives
• 4 everything bagels
• 3 tbsp unsalted butter
• 1 shallot
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/2 tsp fresh cracked black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. 1Preheat oven to 375 °F and line a sheet pan with parchment.
2. 2Slice everything bagels in half, brush with olive oil and toast until deeply golden, about 8 minutes.
3. 3Finely mince shallot and thinly slice chives, set aside.
4. 4In a large bowl whisk eggs vigorously with milk ricotta, lemon zest, salt and pepper until no streaks remain.
5. 5Heat a wide nonstick skillet over medium-low, add butter and minced shallot, cook until translucent.
6. 6Pour in egg mixture and gently stir with a rubber spatula, folding soft curds for 4-5 minutes until just set but still creamy.
7. 7Remove from heat, fold in half the sliced smoked salmon and most of the chives, reserving some for garnish.
8. 8Plate immediately beside toasted bagel halves, top with remaining salmon, chives and a light grind of black pepper.