Bagel Eggs Benedict Style with Buttery Soft-Scrambled Eggs

1. Split the bagels in half and toast them until golden and crisp. Set aside on your plates.

2. Crack the eggs into a bowl, season generously with salt and black pepper, and beat well until fully combined.

3. Place a non-stick pan over the lowest heat you can manage and add the butter. Let it melt gently — you don't want it to sizzle aggressively.

4. Pour in the beaten eggs and stir slowly and continuously with a spatula, moving the curds around the pan. Take the pan off the heat every 30 seconds or so to keep things gentle. This slow process takes 4–5 minutes and is what creates soft, creamy curds rather than rubbery scrambled eggs.

5. When the eggs are just set but still look slightly underdone and glossy, remove the pan from the heat entirely — residual heat will finish them off perfectly.

6. Add a tiny squeeze of lemon juice and stir through for a little brightness.

7. Spoon the soft scrambled eggs generously over the toasted bagel halves and serve immediately.