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Lox and eggs bagel sandwiches

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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