Egg & Smoked Trout Bagel

Serves 4



  • 500ml boiling water
  • 30ml vinegar
  • 4 eggs
  • 4 bagels, toasted
  • 100g smoked trout, thinly sliced
  • 200g baby spinach, blanched
  • 2 dill fronds, chopped
  • 1 lemon
  • Salt and pepper to taste



  1. In a small saucepan pour the 500ml boiling water and vinegar into a small saucepan and bring to a simmer. Once the water starts boiling, reduce the heat to low. Crack open the eggs one at a time into separate ramekins or egg poaching cups.
  2. Drop the poaching cups into the water. For a firm white and runny yolk, you’ll want to poach for 3-4 minutes. Remove with a slotted spoon once done to your liking and set aside. 
  3. Slice bagels in half, and toast.
  4. Layer blanched spinach onto the bagel halves, followed by the smoked trout and poached eggs and top with chopped dill.
  5. Squeeze fresh lemon juice over the assembled bagel. Season with salt and pepper and enjoy.