Once Paul insinuated that Captain Crunch and Frosted Flakes were probably not allowed during our 21 day no junk food challenge, I had to get more creative with breakfast and a mid-morning snack.
I grew up with bagels and lox and can’t imagine my life without them. Other than the alfalfa sprouts, I always have the ingredients on hand for this little concoction. So, I ate this almost every day. And still am.
You could use regular sized bagels, but, um, has anyone noticed the size of mini bagels lately? They’re pretty substantial.
I know this is clearly not a grilled number, but it sure screams summer, no? And slicing up the avocado just got easier and more fun with the new OXO 3-in-1 Avocado Slicer. Check out the video to see how it works (my deepest apologies if the music gets stuck in your head all day.)
Here’s your chance to try and win one…
There are three ways to enter: (1) leave a comment on the blog (2) go “like” us on Facebook or (3) Already a fan? Just leave a comment on The Wall. Want to increase your chances? You can leave a comment here and on Facebook.
THIS DRAWING IS NOW CLOSED. The lucky winners were Alice Johnston and Amy Tong. Congrats you two!
Fine print: product provided by OXO, opinions are my own.
Garden Mini Bagel with Scallion Cream
Serves 1 for breakfast, 2 for a snack
Prep time: 10 minutes
• 1 tablespoon light whipped cream cheese
• 1 scallion, finely chopped
• salt and pepper
• 1 mini plain or whole wheat bagel
• 1/4 cup alfalfa sprouts
• 2 slices tomato
• 1/2 ripe avocado, thinly sliced
• 2 slices (about 1 ounce) smoked salmon (lox)
In a small bowl, thoroughly combine cream cheese, the chopped scallion, and a tiny bit of salt and pepper.
Lightly toast the bagel (optional), and then evenly distribute and spread the cream cheese on both halves. Top with the alfalfa sprouts, then tomato, salmon, and finish with the avocado.