Bagels and Lox
Bagels and Lox pairs flavorful cured salmon, rich cream cheese, juicy tomatoes, onions, and bagels, for a simple but special breakfast or brunch entree.
I’ve been eating Bagels and Lox for as long as I can remember. My mother served it regularly for holiday breakfasts, where it was always received with delight. The versatile dish can be served alone for a simple repast, or paired with quiches and salads for an extravaganza.
Now beyond the novelty and the rich flavor of the dish, it has another upside. It’s probably the easiest brunch-type food you can serve your guests without copping out! ‘Cause who wants to be in the kitchen during the mimosa toast!
Now, one of my favorite memories is serving it as part of our Christmas breakfast in the 2020 pandemic days. With just two parents and two kids, it was simple, but elegant, fare. No deprivation here.
Why You’ll Love This!
Scalable. This is a meal that will work beautifully for two or for twenty. If you buy your bagels and lox at a deli, you can usually get any amount you’d like. And even if you’re shopping at Trader Joe’s, the lox packages come small enough to work as a meal for one (with some yummy leftovers).
Easy. Just cut up a few things, toast some bagels and bring to the table so your guests can serve themselves. Add mimosas for a more festive event. Done and done. Join your guests at the table for food and camaraderie.
Tasty. None of this would work if Bagels and Lox weren’t Absolutely. Delicious.
How to Serve
We grew up eating these with cream cheese, tomatoes and onions, often with a salad on the side. Then as my kids grew up, they trained me to add capers by making a beeline to the kitchen if I neglected them.
But there are lots of other options for toppings and accompaniments. Popular additions include pickles (from the classic cucumber to any kind of vegetable pickle), avocado, cucumber and more.
And if you’re serving a big group and looking for general variety, any brunch food can share the buffet table.
Open Faced or Full Sandwich
And the final question is whether to serve them open-faced or topped. As a carb-watching kinda’ gal, I was always in the first camp–until our latest vacation.
On a recent New York City trip, my husband ran out to bring back bagels for breakfast and ended up with lox and salmon sandwiches. Juicy and delicious, I couldn’t fault a topped sandwich at all.
So in the end, it’s all good!
Tips & FAQs
When I serve a group, I usually buy a variety of different bagel flavors so everyone can have their favorite. If we have to select just one (say in our small town where you can’t buy individual bagels), my personal favorite is the everything bagel.
But you really can’t go wrong as long as you avoid the sweeter bagels like cinnamon raisin which don’t do as well with savory toppings.
Lox isn’t cheap so this dish isn’t going to headline a discount meal. But on a budget you can do quite well serving just 2 ounces of lox per person. For a splurge I’ll go with 4 ounces per person. With luck you’ll have leftovers!
Simple Brunch Recipes
- Bagels and Lox from Art of Natural Living
- Ham and Cheese Strata from A Kitchen Hoor’s Adventures
- Monte Cristo Sandwich from Jen Around the World
- Potato Sausage Broccoli Casserole from Creative Cynchronicity
- Sparking Paloma from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Bagels and Lox
Ingredients
- 4 Bagels
- 4-8 ounces cream cheese plain or herbed
- 8-16 ounces lox
- 1/2 red onion or other onion, thinly sliced
- 1 tomato sliced
- 1 Tablespoon capers optional
Instructions
- Slice bagels in half and toast if desired.
- Spread each bagel half with cream cheese (see note).
- Top with tomato, lox, onion and capers if using.