We have a bagel shop within two blocks of our front door. Dangerous? Ohh, it certainly can be. It’s a good thing that we have some self-control, or we’d be hittin’ it up every weekend. I suppose that there’s nothing innately bad with the bagels’ physical proximity to my always-eager stomach…and the issue doesn’t even necessarily lie in the fact that we consistently bring home a 1/2 dozen of the little treats at a time…the real problem is inherent in the fact that these freshly-baked bagels are always better when eaten straight away…and there’s only two of us. Our, collective, mental math has now highlighted the genuine predicament; every single time our willpower fails and we find ourselves venturing down the street, the duty of eating 3 steaming-hot bagels, in one sitting, lands squarely on my shoulders. See my dilemma? I know, it’s a tough life.

When we do treat ourselves to a bagel extravaganza, we really whoop-it-up. Cream cheese is a must. Smoked salmon is a welcome contributor. Red onions, capers, and tomatoes are also readily welcomed in out of the cold…

Once you realize how fresh these bagels truly are (so much so that the steam that their warm, soft, delicious, bodies are giving off is causing their brown bag cradle to disintegrate), I feel as though it is our responsibility to do them justice by really dressing these babies up for the pagent. Flipper teeth and all.

This is a simple breakfast/brunch item to throw together, but is one that easily pleases any diner.

Bagels with Smoked Salmon

Ingredients

Freshly-baked bagels

Cream cheese (we always buy low-fat…who can really tell the difference?!)

Smoked salmon

Tomato, halved and sliced

Red onion, sliced thinly

Capers

Salt and pepper, optional

Directions

Carefully slice your fabulously-warm bagel

Slather it with cream cheese

Top the cream cheese with a few slices of smoked salmon

Next comes the tomato

Enter: red onion slices

Don’t forget the capers!

Season lightly with salt and pepper, if desired.

YUM.

 

 

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