Lox Avocado Bagel

Hello world! Welcome to our first ever blog post! How exciting!


To kick off our wonderful food blog, I would like to bring you a classic family favorite that I often cook at family events. It's my take on a lox bagel, except I replace cream cheese with a hearty avocado mixture. I also love to stack the sandwich with different flavors and textures to create a well rounded dish. This meal is perfect for sunny days, especially after tiring hours in the pool or picnicking on the beach.

To find the ingredients for this recipe, I went on a brisk ten minute walk to my local market, which features locally sourced and organic produce. I personally like a mix of baby lettuce and alfalfa sprouts to add a different texture to the sandwich, but this is an easily customizable part of the recipe. The cheese I have selected is an absolute favorite of mine. It is the classic Brie produced by the Marin French Cheese Company, a cheese manufacturer located in the very north part of Marin County, California, which is right on the way to my favorite day vacation spot, Point Reyes National Seashore. As for the bagel, I am partial to sesame bagels, and I think the flavor of the toasted sesame seeds pairs nicely with the heartiness of the avocado and egg.


Please see below for the recipe.


Enjoy!


Lox Avocado Bagel

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Prep Time Cook Time Total Time

15 min 0 min 15 min

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Creator: Caitlin Gowdy

Recipe Type: Sandwich

Serves: 1

Ingredients

AVOCADO MIXTURE

  • 1 avocado, pitted and diced

  • 1 large egg

  • 1 Roma tomato

  • 1/4 red onion, diced

  • 1 lime, juiced

  • 2 tbsp. olive oil

  • 1 tbsp. cilantro, chopped

  • salt and pepper, to taste

BAGEL SANDWICH

  • 1 sesame bagel

  • 2 smoked salmon slices

  • 2 thin slices of Brie

  • 1/4 cup alfalfa sprouts, washed

  • 1/4 cup mixed baby lettuce, washed

Directions

  1. Slice the bagel and toast slices to desired toast shade. Then, crack the egg into a microwave safe cup and microwave for one minute, until cooked and runny.

  2. Mix, then mash, the avocado and egg, until smooth and well incorporated. Add the tomato, red onion, lime juice, cilantro, olive oil, salt and pepper, and mix until ingredients are evenly distributed.

  3. Make sure that the bagel is cool to the touch before handling. Place both bagel slices face up and spread half of the avocado mixture on each slice. On the bottom slice, stack Brie slices, smoked salmon slices, mixed baby lettuce, and then alfalfa sprouts. Top with the other bagel slices.

  4. Smoosh sandwich and enjoy!

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Notes


* The cheese can be replaced by other types of creamy cheese, such as Camembert, cream cheese, blue cheese, or even mozzarella cheese.

* The lettuce and alfalfa sprouts can be substituted with other leafy greens, such as kale.

* The bagel can be substituted, although I would suggest a savory bagel like cheesy, onion, plain, whole grain, or jalapeno bagels. The sweet tones of other common bagel flavors can conflict with the heartiness of the egg and avocado mixture.

* If avoiding eggs, you can leave the egg out of the avocado mixture, however it will be thinner and have more of a guacamole texture.

* Nutrition information is a rough estimate for 1 serving.



Nutrition

  • Serving size: 1 sandwich

  • Calories: 1,127.2

  • Fat: 71.1 g

  • Saturated fat: 14.3 g

  • Carbohydrates: 92.7 g

  • Sugar: 18.8 g

  • Sodium: 1,279.7 mg

  • Fiber: 23.2 g

  • Protein: 35.4 g

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We are the Gowdy's, cooking out of Northern California. Our recipes are focused on clean eating by creating as much as possible from scratch. We hope you enjoy our food. 

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