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Scromlette Bagel with Bone Broth

with Chicken Bone Broth
High Protein (15g+)
recipe-difficulty
Not too tricky
recipe-serves
1
ready-in
10 mins

This scromlette is a hole new way to do your morning eggs. Fluffy eggs, crunchy seeds and smooth cream cheese come together for a breakfast that delivers on texture, flavour and solid nutrition. Inspired by @faye.gela’s gorgeous creation and made with Chicken Bone Broth for a savoury lift, this is a 10 min brunch that is low effort but high reward.

Nutrition Information (per serve):
Protein: 27g
Carbohydrates: 55g
Fat: 30g

Breakfast & Brunch
Modern Wellness Cuisine
Pantry Items
View in metric
  • 1 tbsp butter
  • 2 eggs
  • 1 tsp Chicken Bone Broth Homestyle Original
  • ⅛ tsp (pinch) of salt and pepper
  • 1 tbsp chives
  • 1 seeded bagel
  • 1 tbsp cream cheese
  • ½ avocado
  • 3-4 strawberries
  • 3-4 raspberries
  • ¼ cup fresh stone fruit slices
  1. Toast the bagel.
  2. Cut the avocado into pieces or a fancy rose shape (as shown).
  3. In a bowl, whisk the eggs with a the Chicken Bone Broth Homestyle Original and pinch of salt and pepper until just combined.
  4. Heat a non-stick frying pan over medium-low heat and add butter and melt. 
  5. Pour the eggs into the pan and let them sit for 10–15 seconds until the edges begin to set but the center is still runny.
  6. Using a spatula or chopsticks, gently swirl the eggs in a circular motion from the centre outward, tilting the pan so the uncooked egg runs into the gaps. 
  7. Continue to swirl and tilt until the eggs are mostly set but still soft and slightly glossy on top.
  8. Tilt the pan to one side to let any remaining loose egg run underneath, forming delicate layers. When the scromlette is just set but still silky,. 
  9. Spread cream cheese over the bagel and layer the scromlette on top. Sprinkle over chives. 
  10. Add the remaining ingredients to the plate, (as fancy as you like). Enjoy with a cup of warm Chicken Bone Broth Homestyle Original.