Breakfast Eggs 'n' Lox On Toasted Bagel

Recipe Ingredients

1/4		Regular tofu - (14-oz pkg) - drained
1 teaspoon	5ml	Butter
1 teaspoon	5ml	Oil
2 tablespoons	30ml	Minced green onion - plus more
1/3		Minced smoked salmon - (3-oz pkg)
4		Eggs - beaten
		(or 1 cup nonfat egg substitute)
1		Whole-grain bagel - halved, toasted
1/4 cup	59ml	Low-fat sour cream
		Tomato wedges - for garnish

Recipe Instructions

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

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.

This recipe yields 2 servings.

Each serving: 328 calories; 596 mg sodium; 443 mg cholesterol; 22 grams fat; 29 grams carbohydrates; 30 grams protein; 1.12 grams fiber.

Source:
The Los Angeles Times, 01-12-2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.