Serves 2
1 Persian cucumber, halved lengthwise and thinly sliced
1 scallion, thinly sliced
2 teaspoons fresh lemon juice
¼ teaspoon toasted sesame oil
Kosher salt
2 bagels, split
1 tablespoon unsalted butter
4 large eggs, lightly beaten
1 ounce smoked salmon (about 2 slices), chopped
1 ounce cream cheese, cut into ½-inch pieces
1½ teaspoons Sriracha (Asian chile sauce)
Toss the cucumber and scallion slices in a small bowl with the lemon juice, sesame oil and a pinch of salt.
Lightly toast the bagels. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the eggs and a pinch of salt and cook, stirring, until almost set, about 2 minutes. Stir in the salmon, cream cheese and Sriracha and cook until the eggs are set, about 1 more minute.
Divide the scrambled egg mixture between the bagels and top with the cucumber salad.