1. Toss the cucmber and scallion slices in a small bowl with the lemon juice, sesame oil & pinch of salt.
2. Lightly toast the bagels. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the eggs & a pinch of salt & cook, stirring, until almost set, about 2 minutes. Stir in the salmon, cream cheese and Sriracha & cook until the eggs are set, about 1 more minute.
3. Divide the scrambled egg mixture between the bagels & top with the cucumber salad.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 116 (38%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 30.9mg||9 %|
|Sodium 6200mg||214 %|
|Potassium 136.9mg||4 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 36.4g|
|Protein 8.3g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 302
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