Alright, I’ll give it to you right off the bat. The secret ingredient is: lemon pepper. I know it sounds a bit anticlimactic but it really makes a world of difference on this breakfast sandwich.
Lemon and salmon are quite the pairing in any situation; smoked, raw, or seared. Add cream cheese into the mix and you can’t go wrong. Spend a little extra money and go for the heirloom tomato too; you won’t regret it.
While the LYK has avoided the flu epidemic thus far, I have managed to contract a head cold. I thought I was home free and ready to celebrate my birth week but it looks like I’ll be drinking Emergen-C instead of wine and opening Kleenex boxes right alongside my gifts.
One of the many great things about having a roommate and best friend that knows good food and how to make it is that I get healing homemade juices and soups with my illness.
A fiancé that brings me Kleenex, blankets, and aspirin and a roommate who loads me up with healthy eats – I guess being sick isn’t that bad.
Back to bagels. Sorry it’s still the beginning of the week but now you’ll have something to look forward to because this sandwich will make your weekend morning so fulfilling
While this is definitely not healthy with all the bread and cheese, it will feel healthy because of the luscious heirloom tomato and crunchy cucumbers.
But I say you can totally splurge on breakfast Saturday morning after a week of plain ‘ol yogurt and berries.
You deserve it.
A Bagel Sandwich
1 Everything Bagel, toasted
2 tablespoons onion and chive cream cheese
1-2 slices hot smoked salmon
1/8 English cucumber, peeled and sliced
1 thick heirloom tomato slice
3-4 thin slices of red onion
1/2 teaspoon lemon pepper
Smear toasted bagel with cream cheese. Layer the smoked salmon and vegetables then sprinkle with lemon pepper.
From the Little Yellow Kitchen,