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Smoked Salmon & Scrambled Egg Bagel Sandwich

Prep: 15 minutes • Cook: 5 minutes • Serves: 4

4 Bakery Poppy Seed Bagels, halved
3 tablespoons unsalted butter
8 large eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup cold chive & onion cream cheese spread
4 slices tomato
4 thin slices red onion
½ (4-ounce) package smoked salmon
½ teaspoon chopped fresh dill

1. Toast bagels; spread cut sides with 2 tablespoons butter.

2. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt remaining 1 tablespoon butter over medium heat; add egg mixture and cook 4 minutes or until eggs are almost set, stirring occasionally with wooden spoon. Stir in cream cheese spread; cook 1 minute or until eggs are set.

3. Top bottom halves of bagels with eggs, tomato, onion, salmon, dill and top halves of bagel.

Approximate nutritional values per serving: 405 Calories, 25g Fat (11g Saturated), 409mg Cholesterol, 677mg Sodium, 26g Carbohydrates, 2g Fiber, 4g Sugars, 20g Protein