Scrambled Egg Whites with Smoked Salmon and Whole Wheat Bagel Half

Ingredients

• Egg whites 6 large
• Smoked salmon 3 oz
• Whole wheat bagel 0.5 bagel
• Olive oil or butter 1 teaspoon
• Salt To taste
• Black pepper To taste

Method

1. Prepare ingredients. Gather all ingredients. Separate 6 large egg whites from the yolks if using whole eggs, or use pre-separated egg whites. Measure 3 oz (about 85g) of smoked salmon and half of a whole wheat bagel (about 100g).
   Tip: If using whole eggs, crack them gently and separate whites carefully to avoid yolk contamination.
2. Toast the bagel half. Place the half bagel in a toaster or toaster oven and toast to your preferred level of crispiness, usually 2-3 minutes.
   Tip: Watch closely to prevent burning; a golden brown color is ideal.
3. Heat the pan. Place a non-stick skillet over medium-low heat. Add 1 teaspoon of olive oil or butter and let it warm until melted and slightly shimmering.
   Tip: Using medium-low heat helps cook the egg whites gently, keeping them tender.
4. Cook the egg whites. Pour the egg whites into the skillet. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue gently stirring and folding until the egg whites are mostly set but still moist, about 2-3 minutes.
   Tip: Avoid overcooking to keep the eggs soft and fluffy.
5. Season the eggs. Add salt and black pepper to taste. Stir gently to combine.
   Tip: Season at the end to prevent the eggs from becoming watery.
6. Plate and add smoked salmon. Transfer the scrambled egg whites to a plate. Arrange the 3 oz of smoked salmon alongside or on top of the eggs. Serve with the toasted whole wheat bagel half.
   Tip: You can add a squeeze of lemon or fresh dill on the salmon for extra flavor if desired.

Pro tips

• Use a non-stick skillet to prevent eggs from sticking and to reduce the need for excess oil.
• Cook egg whites gently on medium-low heat for the best texture.