These smoked salmon breakfast bagels feature a rich herb-infused cream cheese, silky smoked salmon, creamy avocado, and a perfectly fried egg for an irresistible savoury breakfast or brunch. They are ideal for Christmas morning or for a relaxed weekend breakfast at home when you want something café-worthy without the cost.

I’m not entirely sure where the tradition started—probably from my mum and brother—but smoked salmon has always felt connected to Christmas morning for me. There’s something comforting about waking up on a busy holiday morning and taking the time to enjoy a delicious breakfast before the day begins.

Breakfast dishes are some of my absolute favourites, and these smoked salmon bagels are one recipe I make often because they are simple to prepare while still feeling a little luxurious. They combine the classic deli-style smoked salmon bagel with a hearty breakfast bagel, giving you the best of both worlds.

The only real preparation involved is making the herb cream cheese, which takes about five minutes and can easily be made ahead of time. After that, all you need to do is cook the eggs, toast the bagels, and put everything together.

These smoked salmon breakfast bagels are also perfect for serving platter-style. Simply arrange all the ingredients on a board so everyone can build their own bagel. This works especially well when feeding a group or catering to picky eaters.

If you’re looking for more savoury breakfast inspiration, try bacon and egg rolls or sausage and egg smash tacos. And if you enjoy the pairing of smoked salmon with herb cream cheese, smoked salmon crostini is another must-try option.

Main Ingredients

You can easily customise your smoked salmon and avocado bagel, but this combination is my favourite starting point.

All ingredient quantities are listed in the recipe card below.

Cream Cheese

Choose a soft, spreadable cream cheese rather than a firm block variety for the smoothest texture. I use a dairy-free version to keep the recipe fully dairy free, though regular or lactose-free cream cheese also works perfectly.

Fresh Herbs

My preferred blend includes parsley, chives, and dill. Dill has a stronger flavour, so you may want to reduce the amount and increase the parsley depending on your taste.

Lemon

Lemon pairs beautifully with smoked salmon. I mix some into the cream cheese and finish the bagels with an extra squeeze for added freshness and brightness.

Bagels

Sesame seed bagels are my personal favourite, although plain bagels work just as well.

Eggs

The eggs are optional, but they make the bagels feel more satisfying and breakfast-focused. I usually fry them because it’s quick and easy, though poached eggs are also delicious.

Avocado

Avocado isn’t essential, but its creamy texture complements the salmon and eggs perfectly.

Smoked Salmon

Tasmanian smoked salmon is exceptional, though any good-quality smoked salmon will work.

Step-By-Step Method

I enjoy recipes like this because they are flexible and easy to adapt rather than requiring exact measurements and techniques. Still, this is the method I personally love using.

Step 1: Prepare the Herb Cream Cheese

You can make the cream cheese mixture ahead of time and refrigerate it until needed. Finely chop the fresh herbs and stir them through softened cream cheese. Add lemon juice, salt, and pepper to taste.

Step 2: Prepare the Remaining Ingredients

Cook the eggs over medium heat until done to your liking. I highly recommend keeping the yolks runny because they create a rich, delicious sauce for the bagels.

Toast the bagels until golden and crisp, then gather all your ingredients for assembly.

Step 3: Assemble the Bagels

Spread the herb cream cheese generously onto the toasted bagels. Layer with sliced avocado, smoked salmon, and the fried egg. Finish with salt, pepper, and an extra squeeze of lemon juice before placing the top half of the bagel on top and letting the yolk spill beautifully through the filling.