Smoked salmon and eggs with apple crème fraiche

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Light and satisfying, let eggs and salmon be the star at your next brunch or breakfast.

Smoked salmon and eggs with apple crème fraiche

Yields 8 servings

Smoked salmon and eggs are such a great combination together. Salmon is rich and salty, while eggs are light and earthy. When paired with sweet apple crème fraiche and finely-sliced red onions, they are perfect brunch fare. They are also finger and figure friendly, which at a brunch, leaves one hand available for Champagne and keeps the guilt away when it comes time for dessert!


  • 4 tablespoons cream cheese
  • 4 bagels, sliced
  • 4 tablespoons butter
  • 12 eggs
  • Salt
  • Pepper
  • 4 chives, chopped
  • 8 ounces, crème fraiche
  • 1 apple (preferably gala or honey crisp), cored and shredded
  • 2 pounds smoked salmon
  • 1 red onion, minced


  1. Preheat the oven to 350 degrees F and set the cream cheese out so that it can come to room temperature.
  2. Open the bagels so you have eight halves in total and bake them on a cooking tray until they firm up. Do not let them burn.
  3. Next, beat the eggs in a bowl with the cream cheese and a generous pinch of salt and pepper.
  4. Melt the butter in a skillet over medium-high heat and then add the eggs and scramble them. When they are done, top with chives and let them cool for a bit.
  5. While the eggs are cooking, mix the crème fraiche and the apple.
  6. Serve the bagels, salmon, red onion, eggs and crème fraiche together.

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