Name: Smoked Salmon & Everything Bagel Egg Bowl
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 bowls
Ingredients: 5 large eggs; 1/4 teaspoon (1.3 ml) kosher salt; 1 tablespoon (15 ml) butter; 2 tablespoons (30 ml) cream cheese, in small pieces; 4 oz (113 g) smoked salmon, torn; 1/2 ripe avocado, diced; 1/2 English cucumber, diced; 1 slice rye bread, torn into small pieces; 1 teaspoon (5 ml) olive oil; 2 teaspoons (10 ml) everything bagel seasoning

Smoked Salmon & Everything Bagel Egg Bowl

Soft-scrambled eggs with smoked salmon, avocado, cucumber, cream cheese and everything bagel seasoning.

By the Bowlyra kitchen Updated November 11, 2026

Prep

10 min

Cook

8 min

Total

18 min

Makes

2 bowls

This bowl borrows the flavors of a lox bagel: smoked salmon, cream cheese, cucumber and everything seasoning. Soft, slowly scrambled eggs are the warm base, and toasted rye bread crumbs give the bagel crunch.

Why this recipe works

Low heat and slow stirring make small, creamy curds. Cream cheese folded in at the end keeps the eggs soft and adds the bagel-and-schmear flavor.

Ingredient notes

Cold-smoked salmon (lox-style) is not cooked; it isn't recommended for people who are pregnant or immunocompromised. Hot-smoked salmon is fully cooked.

Common mistakes

Scrambling over high heat, which makes rubbery eggs.
Adding the salmon to the hot pan, which cooks it.

What to serve with it

Capers, red onion or fresh dill.

Meal prep

Best fresh; scrambled eggs don't reheat well.

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Cooking tips

Take the eggs off the heat just before they look done; they keep cooking. Tear the salmon into ribbons rather than cutting it.

Swaps and variations

Use hot-smoked salmon for a fully cooked option. Use a toasted bagel instead of rye.

Storing and reheating

Eat immediately. Refrigerate smoked salmon after opening and use within 3 to 5 days or by the package date.

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