Scrambled Eggs & Lox Breakfast Bagels

BEAT eggs, milk, salt and pepper in medium bowl until blended.

HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.

SPREAD bagels with cream cheese. TOP each with 1 salmon slice and 1/4 of the eggs.

For rich creamy scrambled eggs, add 1/4 cup spreadable cream cheese to eggs in skillet just as they begin to set.

Serve with tomato slices and sprinkling of fresh chives.

Substitute: 4 thin ham slices can be substituted for the smoked salmon.