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Eggs Florentine Bagel with Smoked Salmon

I think this Eggs Florentine Bagel is calling your name for Easter brunch! It's stuffed with wilted baby kale and spinach, smoked salmon and a poached egg.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Calories 365kcal
Author foodnessgracious


  • 2 whole everything style bagels halved
  • 2 tbsp butter
  • 1 pinch salt
  • 1/4 tsp black pepper
  • 1 whole pack Taylor Farms Baby Kale and Spinach Greens
  • 6 ounces sliced smoked salmon
  • 2 large eggs cracked into a cup or small bowl
  • 2 tbsp white vinegar


  • Bring a small pot of water to a boil. Slice and toast the bagels, set aside.
  • Melt the butter in a large pan over a medium and add the green leaves.
  • Cover with a lid and cook the greens for 2-3 minutes stirring once or twice until almost wilted.
  • Season with some salt and black pepper then turn of the heat, keep covered.
  • Add the vinegar to the boiling water and stir with a spoon vigorously creating a swirling motion in the water.
  • Quickly drop the eggs into the water making sure they are separated from each other and cook for about 2 1/2 minutes, checking them with a slotted spoon. The whites should be cooked but with a soft yolk.
  • Transfer the eggs to a paper towel while you construct the bagel. Lay a few slices on the bagel followed by the wilted greens.
  • Top with a poached egg and finish with the other half of the bagel. Serve at once.


Calories: 365kcal