Classic Bagel with Cream Cheese and Lox
A timeless pescatarian breakfast featuring toasted bagels layered with smooth cream cheese, tender lox, and fresh toppings.
- Prep Time: 10 min
- Cook Time: 5 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 2 plain bagels, sliced and toasted
- 4 oz cream cheese, softened
- 4 oz smoked lox (salmon)
- ⅔ small red onion, thinly sliced
- ⅔ Capers (optional)
- ⅔ Fresh dill, chopped
- ⅔ Cherry tomatoes, halved
- ⅔ Lemon wedges
Instructions
- Slice the bagels and toast until golden brown, about 3–4 minutes.
- Spread about 2 tablespoons of cream cheese on each bagel half.
- Arrange slices of smoked lox on top of the cream cheese.
- Add thin slices of red onion and some capers, if using.
- Garnish with chopped dill and a few cherry tomato halves.
- Serve immediately with lemon wedges for squeezing.
Chef’s Pro Tips
- Use room temperature cream cheese for easy spreading.
- Tuck in a few slices of cucumber or radish for extra crunch.
- Add a squeeze of lemon over the lox before serving for a bright flavor.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 22g |
| carbohydrates | 40g |
| fat | 24g |
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