Bagel and Lox with Herbed Cream Cheese
Now this is a breakfast we can get excited about! The combination of salty lox, briny capers and a fresh, herbed cream cheese is absolutely wonderful -- and this dish is a snap to put together, too! You will have leftover cream cheese from this recipe; it's great on a veggie sandwich or eaten with your favorite crackers. This recipe makes two sandwiches.
prep time
10 minutes
cook time
5 minutes
Ingredients
For the herbed cream cheese:
8 ounces cream cheese
2 tablespoons fresh chopped chives
2 tablespoons fresh chopped parsley
Remaining ingredients:
2 good-quality bagels, split and toasted (use whatever flavor you like)
4 ounces lox, sliced
2 tablespoons brined capers
1/2 red onion, thinly sliced
Lemon wedges, for serving
8 ounces cream cheese
2 tablespoons fresh chopped chives
2 tablespoons fresh chopped parsley
Remaining ingredients:
2 good-quality bagels, split and toasted (use whatever flavor you like)
4 ounces lox, sliced
2 tablespoons brined capers
1/2 red onion, thinly sliced
Lemon wedges, for serving
Directions
Make the herbed cream cheese: Combine cream cheese and fresh herbs in a bowl; mix with your hand mixer to combine. Store, covered and refrigerated, for up to three days.
To assemble the sandwiches, spread about 2 tablespoons of cream cheese on the bottom side of each bagel. Top with lox, onion and capers, distributing evenly. Squeeze a bit of fresh lemon juice over the top of each bagel, cover with the bagel tops and serve immediately.
To assemble the sandwiches, spread about 2 tablespoons of cream cheese on the bottom side of each bagel. Top with lox, onion and capers, distributing evenly. Squeeze a bit of fresh lemon juice over the top of each bagel, cover with the bagel tops and serve immediately.
Looking for inspiration? Try these recipes:
Potato and Spinach Hash
Weeknight Salmon with Spinach and Tomatoes
Crostini with Caramelized Onions and Cranberry Chutney
