Smoked salmon bagels, scrambled eggs

Add a mixture of your favourite herbs to these scrambled eggs, such as dill or basil. Preparation Time 15 minutes Cooking Time 10 minutes Ingredients (serves 6) 12 eggs 250ml ctn Philadelphia cream for cooking 30% 20g butter 2 tablespoons finely chopped chives 2 tablespoons finely chopped flat-leaf parsley 6 poppy-seed bagels, split 12 smoked salmon slices Dill sprigs, to serve Method Use a fork or balloon whisk to gently whisk the eggs and Philadelphia cream for cooking together in a large bowl. Season with salt and pepper. Melt the butter in a large heavy-based frying pan over low heat until foaming. Add the egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan in all directions, to prevent egg mixture from sticking. Cook for 5-7 minutes or until three-quarters of the egg mixture is cooked and mixture is still creamy. Remove from heat. Add the chives and parsley and gently fold through. Meanwhile, preheat a grill on high. Place the bagels, cut-side up, on an oven tray. Toast under preheated grill for 2 minutes or until toasted. Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired. From/taste