Ingredients

• 1 Persian cucumber, halved lengthwise and thinly sliced
• 1 scallion, thinly sliced
• 2 teaspoons fresh lemon juice
• 1/4 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 1/2-inch pieces
• 1 1/2 teaspoons Sriracha (Asian chile sauce)

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Instructions

1. 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.
2. Photograph by Paul Sirisalee