Bagel & Lox
October 24th, 2012 |
Breakfast |
2 Comments
Hubs called yesterday to ask me to add something to my weekly to-do list. As if I'm not already buried with my daily "shuttle service" and "event coordinator" jobs where my employers are less than counter height...not to mention the toilet paper fetcher, breakfast-lunch-and-dinner maker, peacekeeper, and first-aid giver obligations that arise each day. Sometimes I feel like I'm stretched so thin that even the tiniest little milk spill would bust the rubberband and my whole world could come toppling down around me. It sounds dramatic, I know, but its true. Some days are just like that. Yesterday was one of them. So when I got the call requesting we add another weekly commitment to our already-insanely-busy schedule, I sort of flipped out.
In retrospect, it would have been so much easier to just say "you know babe, I'm stretched a little thin right now and I don't think we can add something else at this time....maybe in the Spring", but that's not what I said. {I'll leave the rest to your imagination but it resulted in me having to grovel and get up extra early this morning to make Hubs his most favorite breakfast--something I've never bothered attempting at home before}.
Anytime we go out for breakfast and they have bagel and lox on the menu, its a sure thing that he will order it. For me, its been an acquired taste. {I mean, clearly we weren't having cured salmon and capers for breakfast growing up in a small town in South Texas}. But now that I've tried this at home and see how incredibly easy it is to throw together for breakfast in the morning, you can bet your buns I'll be making it often now!
Bagel and lox is so light, yet hearty and doesn't leave you feeling miserable and overdone like other breakfast foods can. I love the tang of the capers and red onions with the smoked fish...mmmmmm mmmmm D-E-L-I-S-H! This is how I put it together....
Ingredients:
1 large "everything" bagel, sliced in half
2 tablespoons cream cheese
2 tablespoons capers {or more if you love capers like we do}
2 tablespoons red onions, diced small
2-3 ounces prepared lox {cured salmon}
1 hard boiled egg, chopped
K0sher salt & freshly ground black pepper
Directions:
Slice bagel in half and toast {I put mine in the oven on Speed Convection for about 5 minutes but if you have yourself a handy dandy toaster, by all means use it!}.
Dice red onion and coarsely chop hard-boiled egg; set aside.
When bagel is toasted, remove from oven and smear with cream cheese.
Sprinkle cream cheese with about half of the onions and capers {that way, they'll stick into the cream cheese and won't fall off when you take a big bite}.
Thinly slice cured salmon and stack it onto the bagel.
Top with hard-boiled egg and remaining capers and onions.
Sprinkle with salt and pepper and devour!
**To make perfect hard-boiled eggs, place eggs in a saucepan and cover them completely with cold water. Place on the stove top over high heat and bring water to a boil. Boil for precisely 12 minutes. Remove eggs from heat and immediately run cool water over them for a few minutes until they cool. For easy peeling, turn on cool running water and gently peel under the water. The shells should easily come off for the perfect hard-boiled egg.
And yes, in case you were wondering, I have been forgiven.
Must’ve been the stars yesterday…. I had some groveling to do today,too.
P.S. I guess ou guys are off the gluten free diet?:)
Well, we are only off the gluten-free if it happens to please his palate at the moment. Tonight, he’s requested “gluten-free” lasagna which is killing me. I have a homemade ricotta, gorgeous fresh mozarella and delicious Italian sausage and I have to use “gluten-free” noodles with it all. Garrr.