When most people think of breakfast, they picture an All-American meal with a stack of fluffy pancakes, crispy strips of bacon, and some style of eggs. But for me, it’s all about the smoked salmon. My ideal breakfast consists of layers of smoked salmon and fresh veggies, piled high on a bagel with loads of cream cheese. My mouth is watering just thinking about it, but let’s be honest, it’s just not that healthy. Trust me, I work at a breakfast joint, I’ve experienced the aftermath of eating copious amounts of bagels. About 10 pounds later, I decided to figure out a way to lighten things up, without ditching my beloved lox sandwich.
Instead of using a bagel slathered with cream cheese, I swapped it for a single slice of whole wheat toast with a light layer of greek yogurt cream cheese spread–it’s half greek yogurt, half cream cheese, but you can’t even taste the difference! You could also just use reduced fat cream cheese. Traditionally, smoked salmon is accompanied by red onion, tomato, and capers, but I like to add spinach and cucumbers for a cool, crunchy element. I top it off with a squeeze of lemon, which cuts through the richness of the salmon and balances out the saltiness of the capers. This sandwich is simply magic.
Enjoy.
Ingredients
- Smoked salmon
- Whole wheat toast
- Greek yogurt cream cheese
- Red onion
- Spinach
- Cucumber
- Tomato
- Capers
- Lemon (optional)
Instructions
Toast the bread and spread with cream cheese. Layer on your fixings and top it off with a squeeze of fresh lemon juice. Die in ecstasy.
