Breakfast Eggs 'N' Lox On Toasted Bagel Recipe

• 1/4 ctn regular tofu - (14-ounce pkg) liquid removed
• 1 tsp butter
• 1 tsp oil
• 2 Tbsp. chopped green onion plus more
• 1/3 pkt chopped smoked salmon - (3-ounce pkg)
• 4 x Large eggs beaten (or possibly 1 c. nonfat egg substitute)
• 1 whl -grain bagel halved, toasted
• 1/4 c. low-fat lowfat sour cream Tomato wedges for garnish

1. Cut tofu into 1/2-inch slices and drain on paper towels, patting dry, then cut into 1/4-inch cubes.
2. Heat butter and oil in small skillet over medium heat till butter is melted and skillet warm.
3. Saute/fry tofu till lightly browned, stirring, 2 to 3 min.
4. Add in 2 Tbsp.
5. green onion and salmon and saute/fry over medium-low heat 1 minute.
6. Stir in Large eggs.
7. Cook till outer edges of Large eggs are set, then slowly stir as for scrambled Large eggs.
8. Divide Large eggs between 2 bagel halves.
9. Spoon dollops of lowfat sour cream atop Large eggs and garnish with green onion.
10. Serve with tomato wedges.
11. This recipe yields 2 servings.
12. NOTES :

liquid removed, butter, oil, green onion, salmon, eggs, bagel, lowfat lowfat sour cream tomato wedges

Taken from cookeatshare.com/recipes/breakfast-eggs-n-lox-on-toasted-bagel-91927 (may not work)