This hearty bagel sandwich is easy to build and perfect for this time of year when tomatoes are at their best. Don’t forget the caper scrambled eggs.If I had to choose one breakfast to eat for the rest of my days, it would probably be some sort of bagel with salmon like this Lox Breakfast Bagel Sandwich. Okay or chicken and waffles. Or pancakes. But probably this lox situation.
This is the kind of sandwich that you might see on a fancy deli breakfast menu for $13, but it takes literally 15 minutes (on a slow day) to make at home and the only real cooking involved is toasting the bagel and making the cream cheese eggs. Speaking of that… don’t skip the cream cheese caper scrambled eggs. They absolutely make this bagel sandwich something special.
This sandwich is fancy enough that I’d be very comfortable serving it to guests over the weekend with some mimosas, but it’s also fast enough to slam together on a busy Tuesday before you fly out the door. Make it and enjoy breakfast!This hearty breakfast sandwich is easy to build and perfect for this time of year when tomatoes are at their best. Don’t forget the caper scrambled eggs. They make the sandwich special!
2 everything bagels, toasted
3-4 ounces lox
2 eggs, scrambled
1 teaspoon butter
2 tablespoons cream cheese
1 tablespoon capers
1/4 red onion, sliced thin
1 small tomato, sliced thin
Handful baby spinach leaves
Butter, for bagel (optional)
For scrambled eggs, heat a small skillet over medium heat. Add butter and once melted, add whisked eggs. Cook, stirring regularly until eggs are almost completely set but still have some liquid. Add cream cheese and stir into the eggs. Finally stir in the capers. Remove eggs from the heat.
Toast bagels and lightly butter them (optional).
Build sandwiches with some spinach leaves on the bottom, topped with caper eggs, sliced red onion, sliced tomato, lox and the top half of the bagel.
Slice in half and eat immediately!