Additional Toppings- choose from your favorites listed below
1-2ripe avocados *peeled & sliced
1small eggplant*See Note # 4 below
1bunch asparagus*See Note 5 Below
smcontainer fresh chives *chopped
1smenglish cucumber *cut into coins
1-2heirloom tomatoes *sliced
1smred onion *thinly sliced
1cupfavorite sprouts or micro greens
1/4- 1/2cupcapers *drained
2-4over easy eggs or
2-4hard boiled eggs*See note #6 below
fresh squeezed lemon juice
Toast bread or bagel.
Spread bagel or bread with cream cheese and layer on smoked salmon.
Top the bagel half or bread slice with favorite toppings from above.
*Please use as many organic ingredients as possible. Recipe NotesNote #1- Plain bagels, sourdough bread slices and sourdough baguettes are all fun options. Additionally, a soft sliced bread would be needed for tea sandwiches. Note #2- Approximately 2 ounces of plain or flavored cream cheese will be needed per person. Goat cheese (chèvre) may also be substituted. Note #3- Approximately 1 oz of smoked salmon or lox will be needed for each serving. Note #4- Slice eggplant into about 1/4 inch steak slices. Lay on cookie sheet and lightly salt to remove extra water. Let sit for about 15 mins. Dab with a paper towel to absorb water. Turn slices over and repeat. Spray both sides of slices with a cooking spray and grill over med/high heat for 4-5 mins per side.Note #5- For the asparagus, cut off tough bottom portion. Lay spears on plate and drizzle with oil. Lightly salt. Grill over med/high heat for approximately 5 mins, turning every min or so.Note #6- Place eggs in small saucepan and cover with cold water one inch above eggs. Place over high heat and bring to a rolling boil uncovered. Cover and turn off heat. Let the eggs sit in the hot water for 6-15 mins. The longer the time, the firmer the egg. Once the time is met, drain and pour cold water over eggs to stop the cooking process. Place in refrigerator until ready to peel.