Advertisement

Breakfast Eggs 'n Lox on Toasted Bagel

Time 20 minutes
Yields Serves 2
Breakfast Eggs ‘n Lox on Toasted Bagel
1

Cut tofu into 1/2-inch slices and drain on paper towels, patting dry, then cut into 1/4-inch cubes.

2

Heat butter and oil in small skillet over medium heat until butter is melted and skillet hot. Saute tofu until lightly browned, stirring, 2 to 3 minutes. Add 2 tablespoons green onion and salmon and saute over medium-low heat 1 minute. Stir in eggs. Cook until outer edges of eggs are set, then slowly stir as for scrambled eggs. Divide eggs between 2 bagel halves. Spoon dollops of sour cream atop eggs and garnish with green onion. Serve with tomato wedges.


Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.