Salmon, Eggs, and Onion with Pumpernickel Crisps

By bakers_delight85

Pumpernickel Crisps
Makes 4 servings, 2 slices each
2 pumpernickel bagels
Slice each of the bagels into 4 rounds so you wind up with 8 bagel rounds. Toast the bagel rounds in a toaster until crisp, 7 to 8 minutes.

Ingredients

• 4 large eggs
• 4 large egg whites
• 1 tsp. canola oil
• 1 large onion, thinly sliced (about 3 cups)
• 4 ounces thinly sliced smoked salmon
• 1/2 tsp. cracked black pepper
• 1/4 cup thinly sliced chives
• 1 recipe Pumpernickel Crisps
• Beefsteak tomato slices

Preparation

Step 1

In a medium bowl, whisk the eggs and egg whites. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 15 to 20 minutes, adding 2 to 3 Tbsp. of water after the first 10 minutes to keep the onions moistened. Reduce the heat to medium and add the eggs, smoked salmon and pepper. Cook, stirring, until the eggs are set, about 5 minutes. Stir in the chives.
Serve with the Pumpernickel Crisps and sliced tomato.
Per serving: 370 calories, 10g fat, 33g protein, 37g carb, 3g fiber, 420mg sodium