Bagel and Lox

Prep Time 10

Servings servings

Calories 415kcal

3 tbsp Red wine vinegar
4 tbsp Red onion sliced thin
8 Eggs
2 Everything bagel lightly toasted (or bagel of your choice)
6 tbsp Scallion cream cheese or more if needed
4 oz Lox (smoked salmon) purchase sliced thin
2 tsp Capers
Fresh dill garnish
2 tsp Pomegranate seeds garnish
2 Oranges peeled and sectioned (Check the Fruit guide to substitute seasonal fruits)

Mix the vinegar and onion in a bowl so the onion is submerged. Set aside. Drain well before using.
Place the eggs in a saucepan and cover them with water. Bring to a boil over medium high heat. Once the water starts to boil turn down to a simmer, cook for 10 minutes. Drain well and fill the saucepan with cool tap water. Let the eggs sit until you are ready to peel them. Then cut in half or quarter.
Lightly toast the bagel to golden brown.
Spread the cream cheese onto the bagel. Layer with lox, pickled onion, and capers. Season the eggs with salt and pepper. Garnish with dill and pomegranate seeds. Serve with orange.