The Ultimate Breakfast:
Egg Salad and Smoked Salmon Bagel Sandwich

My husband Robert loves egg salad and smoked salmon, so one Sunday morning I combined the two into a sandwich for his breakfast. Egg salad recipes really depend on the size and freshness of your ingredients. My proportions are a good place to start; add more mustard for more zing, or more mayonnaise for more moisture. Be careful with the onions - if using fresh, large green onions, you may only need one. These sandwiches are on the rich side - we've found that one half (we prefer open-faced), paired with some fresh fruit is plenty to fill us up. I have also made this with mini bagels and served them as part of a brunch menu.


Find more cooking inspiration at: seasonedkitchen.com

RECIPE

Ingredients:

  • 4 large eggs
  • 2 teaspoons Dijon mustard
  • 2 heaping tablespoons mayonnaise
  • 2 green onions, chopped (white part and some of the green)
  • 1 tablespoon chopped fresh chives
  • paprika to taste
  • 2 bagels, sliced in half (I like to use whole wheat)
  • 3 to 4 ounces smoked salmon
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COOKBOOK REVIEWS

"I've been smitten with A Well-Seasoned Kitchen by Lee Clayton Roper and her late mother, Sally Clayton... beautiful pictures and classic dishes... recipes are easy to follow, finely tuned and brightly flavored." 

- Amanda Faison, 5280 Magazine



"This book is more than just recipes; it's a memoir...This book has a dish for everyone."

- Alyssa Mercandante,
Breathe Magazine

 

 

"Many food-related books cross my desk each week. When A Well-Seasoned Kitchen arrived... I realized this was unlike most cookbooks I review. This is a book about a mother-daughter love... a touching testimony to this close mother-daughter relationship. It is replete with simple recipes that have stood the test of time." 

- Diane Rossen Worthington, cookbook author, nationally
syndicated columnist, award winning radio show host
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