Bagel with Egg and Salmon


Serving Size:
1/2 bagel with 1 egg and 1 ounce salmon

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 1/2 bagel
  • 1 tablespoon cream cheese
  • 1 tablespoon scallions
  • 1/2 teaspoon fresh dill
  • 2 fresh basil leaves
  • 1 slice tomato
  • 4 pieces arugula
  • 1 large egg
  • 1 ounce cooked salmon


  1. Slice the bagel in half and toast one half in a toaster or oven.
  2. Chop the scallions, dill and basil leaves. Mix with the cream cheese.
  3. Spread cream cheese mixture on the toasted bagel half then top with arugula and tomato slice.
  4. Heat a frying pan, spray with nonstick spray and scramble the egg.
  5. Reheat the salmon in the same frying pan while egg is cooking.
  6. Place the egg and salmon on top of the tomato slice. Enjoy!

Helpful hints

  • This is a great way to use up leftover salmon the day after cooking.
  • Bagel choices include plain, egg, rye, pumpernickel, onion or wheat.
  • Nutrient analysis based on 1/2 of a 4-ounce bagel. For a lower carb sandwich select a 2-ounce bagel.
  • Arugula can be replaced with fresh spinach leaves, lettuce or micro-greens.

Nutrients per serving

Calories 318

Protein 19 g

Carbohydrates 29 g

Fat 14 g

Cholesterol 218 mg

Sodium 378 mg

Potassium 338 mg

Phosphorus 270 mg

Calcium 77 mg

Fiber 2.6 g

Renal and renal diabetic food choices

  • 2 meat
  • 2 starch
  • 1/2 low-potassium vegetable

Carbohydrate choices


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