Moving to the East Coast has taught me something important: the only place to truly get a good bagel around here is in New York City. Also, that Washington, D.C. is a bagel desert.* So, I find myself longing for deli-style bagel sandwiches frequently, and after a recent girls trip that included a stop at NY’s Russ & Daughters, I decided to recreate my favorite deli bagel combo. My instructions aren’t ground-breaking, but they document how I quickly recreate this meal at home, and I hope it serves as inspiration for your next NY-style breakfast. If you try it, tag me, and you might be featured in the Yolk Lover’s Guide!
*This is changing, though, and if you seek them out, there are delicious bagel places to be found, like Bullfrog Bagels. You just can’t wander into any corner store and expect a bagel to taste good here, like in NYC.
- 2 everything bagels
- 2 eggs
- About 4 cherry tomatoes
- About 4 tablespoons of cream cheese (I used plain)
- About 4 slices of smoked salmon (I used Alaskan sockeye)
Estim. Prep & Cooking Time: 10-15 mins.
- Slice and toast the bagels for 2-3 minutes.
- While the bagels toast, begin to fry your eggs. I use the lid method: spray or lightly coat a small pan with olive oil. Crack an egg in, and heat on medium for a few minutes. Cover the pan for the last minute or two with a lid to help the top of the egg white cook over, but make sure the yolk is still soft and runny (wiggle the pan to check). Repeat with the second egg.
- Slice the tomatoes in half. Heat the tomatoes in a little oil in the extra space in your egg pan (either as the eggs cook, or when they’re finished – either way, heat tomatoes on medium heat until soft and slightly browned).
- Spread a healthy layer of cream cheese on one half of each bagel.
- When the eggs are finished to your liking, place one on top of each cream cheese layer.
- Arrange about 2 slices of the smoked salmon on top of each egg. I like to place the salmon like a wreath around the egg white, with the yolk still visible in the center.
- Place some tomato on top of the salmon on both bagels. To me, this is the perfect balance to the salmon’s saltiness and the creaminess of the egg and cream cheese.
- Season as desired – I add just a touch of salt.
- Place the remaining slice of each bagel on top to complete the sandwiches.
- Gently press down on the top of each sandwich to break the yolks, creating the perfect gooey sauce.
- Pretend you’re at a New York deli, take pics, tag me for a chance to be featured in the Yolk Lover’s Guide, and enjoy!
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