bagels, each cut in half, toasted and lightly buttered, if desired
low-fat sour cream
fresh dill sprigs, for garnish
Beat the eggs and milk in a bowl until blended. Mix in the salmon, dill, salt and pepper.
Heat the butter in a large, non-stick skillet over medium heat. Pour in the egg mixture. As it begins to set, slowly run a heatproof spatula across the bottom and sides of the skillet to form large, soft curds in the egg mixture. Cook until thick, but still moist, with no visible liquid egg remaining.
Place a half bagel on each of 4 plates. Top with the egg mixture. Dollop with sour cream and garnish with a dill sprig to serve.
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