2 large British Lion eggs
75ml reduced fat soured cream
2 tbsp chopped fresh chives
1 wholemeal bagel, split
25g smoked salmon slices
A pinch of salt and freshly ground black pepper
1. Beat the eggs with 1 tbsp soured cream, and a little seasoning.
2. Grate the zest of half the lemon and stir into the remaining soured cream, add the chives and spoon into a bowl, set aside.
3. Toast the bagel.
4. Melt the butter in a small non-stick pan and when it is sizzling, add the eggs and cook over a gentle heat, stirring until the eggs are creamy and softly scrambled - cook for longer if you prefer.
5. Place both halves of the toasted bagel on a plate, heap the egg on top, then add folds of smoked salmon. Serve with the lemon and chive cream spooned over.
Recipe courtesy of British Lion eggs www.eggrecipes.co.uk