Breakfast beigels

The Brick Lane Beigel Bake is my go-to shop for all things deliciously Jewish. They do a great smoked salmon and cream cheese bagel (of course), but the thing that entices me back time after time is the naked plain bagels.

Go at the weekend when the queue curls out of the shop and you can glimpse the bakers working flat out over great boiling vats of water, bagels bobbing furiously inside. The high turnover guarantees a bagel that has the requisite crispy crust and sweet, chewy centre.

Anyway, it seems churlish to only buy a couple, so here's a recipe for spares the morning after.

Scrambled egg and smoked salmon breakfast bagels
Serves 2

2 plain bagels
4 large eggs
a few chives, chopped
a few sprigs of dill, chopped
100g smoked salmon
salt and pepper
a large knob of butter

1) Lightly whisk the eggs with a pinch of salt and pepper, then melt the butter over a low heat and slowly scramble the eggs to your preferred done-ness. I like mine pretty soft and creamy.

2) Meanwhile, split the bagels and toast till golden brown. When the eggs are ready, throw in the chives, then spoon over the bagels and top with the silky smoked salmon and dill.