Smoked Salmon Bagels & Eggs Print Email

The British isles are blessed with lovely salmon and they love to serve it cured any time of day - here’s a tasty variation on a bagels and lox breakfast.

2 bagels, sliced
4-6 oz sliced salmon lox (or slices of Irish bacon or ham)
4 thick slices havarti or gouda cheese
4 eggs, room temperature
4 cups shredded lettuce
2 cups cut fruit
1 cup minced tomato or tomato concassée (peeled & seeded)
½ cup thinly slivered red onion*
1 TBS Capers (optional)

Preheat broiler and lay bagels, cut side up, on a cookie sheet. Toast under broiler, remove and turn oven to 350 degrees.

Arrange smoked salmon slices or crumbles over bagels and top with a slice of cheese. Place in oven to warm through and melt cheese.

Meanwhile, prepare eggs to taste. Serve bagels topped with egg, capers and onions with shredded lettuce topped with tomatoes as a salad and cut fruit on the side. - Serves 2-4

*Variation: Sliver onion and soak in ¼ cup white vinegar and ¼ cup cold water in which you’ve dissolved approx ½ tsp Kosher salt and 1 tsp sugar (or agave) - soak as long as possible before serving.

- Chef Mick (Michaelangelo) Rosacci, --