I have never been trained, but I read and understand a few key concepts. I try to follow the French method of Mise en place, which is a fundamental concept in French cuisine, literally translating to “putting in place” or “everything in its place.”

I start by getting all of my ingredients out, organized, and chopped. This is a very easy cook, so if you are organized, you can make these very quickly. 

Step 1: After everything is out and ready, chop your toppings and dry them with a paper towel. 

Step 2 Mix up your Cream Cheese—I live in Houston, and I like spicy food, so my wife and I do different things. Sometimes, we do Tabasco sauce, but I found that the consistent winner when we have guests over is Cholula Chipotle sauce! I love this sauce mixed with cream cheese! 

Step 3: Prepare the egg pot. It would be best to fry the eggs in butter, as it imparts richness to the dish. I recommend using high-quality butter, like French President Unsalted Butter. Put the butter in the pan and turn on the heat. Now, move to the begs. It’s time to toast them. 

Step 4: Once the leg is toasted, crack your eggs into the pan and let them fry on medium-high heat. The idea is that the leg stays warm while you assemble the dish. Put the cheese on the bagel, add avocado, then put the salmon on, and then top it with a beautiful egg, capers, and red onion. If you are into spicy, add a little fresh jalapeno.