25g (1 oz) butter
3 free range eggs, lightly beaten
Salt and black pepper
100g (3½ oz) smoked salmon
2 bagels, toasted
Butter for spreading
Finely chopped parsley
Melt the butter in an AGA non-stick saucepan on the simmering plate. When the butter has melted and begins to foam add the eggs and seasoning, stir continuously until just set and creamy.
Arrange the smoked salmon over the buttered toasted bagel halves and cover with the scrambled egg. Garnish with a little chopped parsley.