You're Perfect Sunday Morning Bagel Breakfast
Medium to thick spread on bottom, thin spread on top
Thick slice of tomato
Very thin slice of raw onion.
Sure I switched it up (on my second bagel), but this was pretty much my go to set up
What are other bagel fans set ups?
The very person who introduced me to eating lox in the first place is the one that introduced me to eating it with avocado cucumbers onion and capers
The first time I had it in a restaurant I was so disappointed there was no avocado. It really is a great flavor together. (you can even omit the cream cheese, though I think the slight tang goes well)
Thick schmear of chive cream cheese.
Big slice of belly (salty) lox.
Tomato (in season) on the side.
Thick schmear on top, none on bottom
Nova on top, whitefish salad on bottom
Thin slices of raw onion, squeeze of lemon juice
Eat slices separately.
an ex of mine did peanut butter and *very* thin banana slices broiled with brown sugar or sometimes without brown sugar and drizzled with maple syrup.
he also liked cream cheese, juicy turkey, chopped hazelnuts, and dried cherries
i went through a phase as a teen where a scooped toasted bagel was my vehicle of choice for a light tuna salad with tomato.
as a very young kid, my mom would put both butter and cream cheese on a bagel for me... something good about the salty with the cream cheese...
Everything (toasted) from David's Bagels (1st Ave & 19th)
Caper Cream Cheese that I make myself
Danish Organic Lox from Russ & Daughters
Squeeze of lemon
Eat halves separately.
I'm not sure I could describe my "perfect Sunday morning," but I can wax bagel. . . .
"What's still hot?" I inquire across the counter. "OK four of those then, . . ." The order gets rounded out according to the preferences of those breakfasting with us.
A still warm bagel must be treated like leaves of Romaine going into a Caesar - torn, never cut. Generally, the torn chunks are eaten without any addition. Occassionally, I'll spread some softened, cultured butter on an edge. The flavors coating the top are of limited importance - they need only be savory. Freshness and temperature are the essentials. Perfection should be simple.
"Honey, are there any good stories on Sunday Morning?"
Sesame bagel from H&H
Thick schmear of Ben's cream cheese
three thin slices of Scottish Salmon from Russ and Daughters
cup of hot coffee from the little stand in Atelier Marche in Montreal
fresh sweezed orange juice
top it off with a glass of Veuve Clicquot
And in Shia La Beouf served it to me that would be nice too :)
Unfortunately, the first item on the list would be a really good, Montreal style bagel, about half the size of the monstrosities they pass of as bagels in the grocery store, chewy, slightly shiny on the outside, and still warm from the oven. Maybe plain, I'd stretch to onion, but definitely not cranberry or cinnamon or anything sweet.
I say unfortunately because it's been about 10 years since I had a proper bagel. :-(
Once I get to that point, all I need is a not too thick swipe of good cream cheese, and a cup of coffee with real cream. If I'm feeling fancy, plain cream cheese topped with my Dad's home-made hot smoked salmon made from fresh local salmon.
Going back to jfood's roots and economics classes and ASSUME these ingredients are available...
- Take 2 still warm bagels from a great bagel shop
- Cut both in half
- Place a schmear of cream cheese on each
- Take the following and place one variety on each bagel half...novey, sable, white fish, sturgeon
- Place on a plate and place on the kitchen table
- Place on a separate place, the equivilent of two herrings with cream sauce as an accompaniment
- Place on the table next to the bagel platter
- Take a good cup of coffee and place on the table
- Take the Sunday NY Times to the Metro section first, then front page, then sports, then business
- Smile at mrs jfood who is eating a smaller variety of bagels, cream cheese and novey
Eat and enjoy
Jfood nailed it. Don't forget a (nut-free) ruggelach to take the edge off to enjoy the rest of the coffee.
Sounds like the beginning of the Sunday Routine in the Sunday NYT Metropolitan section. I guess the rest of the day would be making Hazan bolognese, or short ribs, a little gardening, and packing for Minneapolis!
It starts with whatever bagel just left the oven so it is still warm by the time you get home. Bagels have a short optimum life so this is an important step. Split the bagel in two and spread soft sweet whipped butter on each half. Top the bottom half with Belly Lox from Russ N Daughters and the top half with Sable. The different textures of each bagel half need separate toppings and the butter goes well with salty cured fish. I find I like sable much better on bagel tops while the stronger belly lox goes with the bottom.
Enjoy with a glass of freshly squeezed orange juice and a cup of strong black coffee.
Oh bliss! Bliss and heaven! Oh, it was gorgeousness and gorgeousity made flesh. It was like a bird of rarest-spun heaven metal or like silvery wine flowing in a spaceship, gravity all nonsense now.
Poppy, sesame or salt bagel
If in NYC, from Kossar's, Ess-A-Bagel or one of the other good small shops
Outside of NYC, from one of the purveyors of H & H Bagels, which are acceptable
Do not toast.
Pile on the:
Hakn a tshaynik
Now you're really lign in dr'erd un bakn beygl.
Lox, schmear, tomatoes, onions, capers and all the rest is optional.
My first choice would be a warm sesame bagel sliced in half with a good schmear of full fat cream cheese, thin slice of red onion, tomato and nova.
BUT, my weekday choice is a warm sesame bagel sliced in half, spread with low fat (Neufchatel) cream cheese and sliced (not chopped) green olives. YUM-YUM
Plain Bagel with plain cream cheese bacon and tomato with a liberal grinding of pepper or
a sea salt bagel with plain cream cheese, smoked trout, red onion and a squeeze of lemon
Yum. Scratch Bakery in South Portland ME best bagel I have ever had including NYC ( I know I am going to get yelled at for that) LOL
the original favorite was a everything bagel with cream cheese and tomato, bacon if i'm feeling gutsy.
went on a cruise last month and tried smoked salmon for the first time (unsure if it was nova or lox, i believe there are subtle differences on how it is smoked). i had a plain bagel with cream cheese, smoked salmon, capers and thin sliced red onion....mmmmm.
His first bagel, everything bagel, cream cheese, lox, onion, tomato..
His second bagel, everything bagel, white fish salad, onion, tomato..
His third bagel, whatever the bagel that's left over(usually mine), whatever the stuff that's left over....onion, tomato...
He then finishes his breakfast with crumbs on a plate.