2 “Everything” bagels sliced in half (if bagels are extra thick trim off a slice from the inside to make slices thinner)
8 to 12 thin sliced smoked salmon or lox
For the eggs:
1 teaspoon salt
1 teaspoon white vinegar
For the cheese sauce:
½ cup heavy cream
1 tablespoon Cabot Extra Creamy Premium Unsalted Butter
1 ounce Cabot Sharp or Extra Sharp Cheddar Cheese, shredded or ¼ cup Cabot Shredded Cheddar
⅛ teaspoon (or to taste) chili powder
Salt and fresh ground pepper, to taste
1 jar sundried tomatoes
Fresh parsley, for garnish
1 tablespoon basil, chopped
Pickled red onion, if desired
Get the ingredients you need at a convenient nearby location.
SPREAD the inside of the bagel halves with butter and pan toast in a skillet. Arrange toasted bagels on four plates and set aside.
CRACK each egg into a ramekin and set aside. In a large sauce pan add enough water to come 1 inch up the side. Add salt and white vinegar. Bring to a steady simmer over medium heat. Gently pour each egg into the simmering water. Cook 3 to 4 minutes, or until firm to the touch. Using a slotted spoon, remove eggs carefully from the pan and set aside.
COMBINE heavy cream and butter in a small saucepan. Set over medium heat and cook, stirring frequently, until butter has melted and mixture just begins to boil. Remove from heat and whisk in the cheese. Continue to whisk until cheese is melted. Add chili powder, salt and pepper and continue to whisk until all is well combined. Set aside.
ARRANGE salmon pieces, sundried tomatoes and basil on top of toasted bagel slices. Top with poached egg and pour the warm cheese sauce over the egg. Garnish with fresh parsley and pickled onions if using and serve.
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