Everything Bagel Scrambled Eggs

SERVES 4

Everything bagels, lox, eggs—they are all favorite breakfast dishes. Combining those flavors here is really about taking what everyone loves and approaching it differently. I like to use a high-sided pot to make the eggs. The nice thing about this is that you can scramble the eggs in the time it takes to make the toast.

---

8 large eggs

Kosher salt

4 tablespoons unsalted butter

6 tablespoons cream cheese

1 tablespoon furikake (or to taste)

3 tablespoons everything bagel seasoning

Whisk the eggs in a small bowl. Season with salt. Heat the butter in a medium high-sided saucepan over medium heat. As soon as the butter begins to foam, add the eggs. Cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove them from the heat and whisk in the cream cheese, furikake, and everything bagel seasoning.

Serve in small bowls with toast.