Bagel With The Works

A loaded bagel, complete with homemade schmear, fried capers, and smoked salmon

It used to be, back when every weekend was a party and a blur, that my favorite bagel was a heavy breakfast sandwich full of sausage or bacon and eggs and cheese. And not that those bagel sandwiches aren't delicious, but now my favorite bagel is a little more refined. My ultimate loaded bagel has homemade scallion cream cheese, buttery smoked salmon, salty fried capers, and thinly sliced red onion. I love the idea of making all the components separately and serving them as a bagel bar buffet for guests. It's low-maintenance and equally suited for an early morning football game or a ladies' brunch.


Related Recipes:
- Smoked Salmon Tartines with Fried Capers
- Giant Potato Pancake with Smoked Salmon & Greens
- Bacon, Egg, & Cheese Breakfast Sandwiches


Bagel with Lox, Scallion Cream Cheese, Fried Capers, & Onion:
For Scallion Cream Cheese Schmear

• Combine 8 oz. softened cream cheese with 3 minced scallions and a pinch of salt and stir to combine.

For Fried Capers

• Drain, rinse, and completely dry 1/4 c. capers.
• Meanwhile, heat 1/4 c. canola oil in a small skillet.
• Working in two batches, carefully add the capers to the oil and cook for 30-60 seconds, or until the capers are crispy and open up like a flower bud.
• Drain the capers on a paper towel until ready to use.

For Bagel Bar and Assembly

• Halve and toast 4 bagels.
• Lay out 1 lb. thinly-sliced smoked salmon.
• Thinly slice 1/2 red onion.
• Spread bagels with schmear and desired toppings.

Serves four

*Or chives.