6Point(s)
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
With a few smart substitutes, this treasured New York City breakfast staple can be added to your regular breakfast rotation. This version incorporates traditional ingredients on a thin everything bagel instead of the full-size version. Technically speaking, lox is cured in a sugar-salt rub or a brine, but smoked salmon is often used in this dish and it’s widely available. The cream cheese is blended with a mix of shallots, chives, dill, and black pepper to punch up the flavor. Sprinkle on some capers for a nod to tradition and a wonderful hit of brininess.
Ingredients
Neufchâtel cheese
6 Tbsp, softened
Uncooked shallot(s)
2 small, minced
Dill
4 tsp, fresh, chopped (plus extra for garnish)
Chives
1 Tbsp, finely chopped (plus extra for garnish)
Black pepper
¼ tsp
Egg(s)
4 large egg(s)
Everything bagel thin(s)
4 bagel(s), toasted
Canola oil
2 tsp
Smoked salmon
4 oz, thinly sliced
Instructions
- Mix together 2 tbsp cream cheese, shallots, dill, chives, and pepper in medium bowl until blended. Stir in eggs until mixed well.
- Heat oil in large nonstick skillet over medium heat. Add egg mixture and cook, without stirring, until eggs begin to set, about 1 minute. Cook, pushing egg mixture toward center of skillet to form large soft curds, until just set, about 3 minutes longer. Remove skillet from heat.
- Spread remaining 1/4 cup cream cheese on bottoms of bagel thins; top evenly with eggs and smoked salmon. Garnish with dill and chives. Cover with tops of bagel thins.
- Serving size: 1 sandwich
