This hearty breakfast sandwich is easy to build and perfect for this time of year when tomatoes are at their best. Don’t forget the caper scrambled eggs. They make the sandwich special!
2 everything bagels, toasted
3-4 ounces lox
2 eggs, scrambled
1 teaspoon butter
2 tablespoons cream cheese
1 tablespoon capers
1/4 red onion, sliced thin
1 small tomato, sliced thin
Handful baby spinach leaves
Butter, for bagel (optional)
- For scrambled eggs, heat a small skillet over medium heat. Add butter and once melted, add whisked eggs. Cook, stirring regularly until eggs are almost completely set but still have some liquid. Add cream cheese and stir into the eggs. Finally stir in the capers. Remove eggs from the heat.
- Toast bagels and lightly butter them (optional).
- Build sandwiches with some spinach leaves on the bottom, topped with caper eggs, sliced red onion, sliced tomato, lox and the top half of the bagel.
- Slice in half and eat immediately!