Lox & Eggs Bagel Sandwiches
6
Points®
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
Reduced fat cream cheese (neufchâtel)
6 Tbsp, softened
Shallot
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
4 large egg(s)
Everything bagel thins
4 bagel(s), toasted
Canola oil
2 tsp
Smoked salmon, lox
4 oz, thinly sliced
Instructions
1
Mix together 2 tbsp cream cheese, shallots, dill, chives, and pepper in medium bowl until blended. Stir in eggs until mixed well.
2
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.
3
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.
4
Serving size: 1 sandwich
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