the Breville Test Kitchen

Scrambled Eggs and Smoked Salmon Bagels

Name: Scrambled Eggs and Smoked Salmon Bagels
Cook time: 600 s
Total time: 3600 s
Yield: Serves 4
Ingredients: 8 large eggs; 1 oz unsalted butter - melted; 2 tbsp heavy cream; 2 tbsp milk; ½ tsp salt; 4 bagels - halved; 4¼ oz crème fraîche; 7 oz smoked salmon slices; Finely chopped dill - to serve; Sea salt - to serve; Freshly ground pepper - to serve

The sous vide technique yields dreamy, creamy scrambled eggs with no rubbery bits! Piled high onto toasted bagels with crème fraiche, salmon and dill, it’s a classic combo for a reason. 

The HydroPro™ Plus

+1 more appliance

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1 hr total time

10 mins active time

Easy

Serves 4

Ingredients

Measurements:

8 large eggs
1 oz unsalted butter
melted
2 tbsp heavy cream
2 tbsp milk
½ tsp salt
4 bagels
halved
4¼ oz crème fraîche
7 oz smoked salmon slices
Finely chopped dill
to serve
Sea salt
to serve
Freshly ground pepper
to serve

Instructions

1
Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines. Set the temperature to 170°F for 20min for Soft & Creamy and 185°F for 20min for Firm & Silky, using Manual Cooking from the main menu and press Start.
2
Place the eggs, butter, cream, milk and salt in a large bowl and whisk to combine. Pour the mixture into a large microwave-safe, zipper-lock freezer bag and partially seal. Refrigerate until required.
Tip: To make this easier, place the zipper-lock freezer bag in a liquid measuring cup or bowl.
3
Once prompted that the water bath has preheated, carefully lower the bag into the water. Use a spatula to push the bag down, removing the excess air and ensuring the bag does not float. Seal and press Start timer now.  When 10 minutes remains on the sous vide timer, remove the bag from the water and lay it flat on a dish towel. Use your fingers to agitate the bag, ensuring the contents are thoroughly mixed. Return the bag to the water and continue cooking. 
4
Toast the bagels until golden, then smear the cut side with crème fraiche.
5
When the timer signals that the eggs are done, carefully remove the bag from the water. Transfer the scrambled eggs to a large bowl and lightly fold to loosen.
6
Place the toasted bagels on a serving plate and top with the smoked salmon. Divide the scrambled eggs among the bagels. Sprinkle with dill, sea salt and freshly ground pepper to serve.