My earliest memory of this sandwich dates back to the first grade. When asked to sketch out a recipe of my favorite dish, I drew sliced bread with cream cheese, tomatoes, onions, pepper and salt. With my broken english, I wrote the step by step directions. Over the years, I have evolved and taken lessons from my own family as well as our dear friends the Rafaels. While each person in my family has their own idea of the perfect bagel sandwich, here is mine.
Slice a red onion, on-the-vine heirloom tomato and ripened avocado. Cook an egg for 6 minutes in boiling water and peel carefully in under cold running water. Cut a lime into wedges layout your smoked salmon (Costco has a great Kirkland brand). Toast an everything bagel from your favorite bagel place and select a soft, onion and chive cream cheese. Pour yourself a cold glass of fresh squeeze orange juice, with pulp, and begin the preparation.
Step 1) Smear the cream cheese over your warm toasted bagel but don't overdue it.
Step 2) Lay avocado slices over the cream cheese and cut into it to keep the surface flatter.
**Remember**
Construction is essential and should not be overlooked. It will be the difference of everything falling as you eat or staying together for every bite.
Step 3) Add your slices of tomato. This time I chose to slice the tomatoes in half again so I could fit them flatly over the avocado.
Step 4) Cover the tomatos with thinly sliced cucumber
Step 5) Add the pieces of red onion over the top, evenly spread so there are no high spots.
Step 6) While the soft boiled egg is warm, cut in half and drizzle the runny yolk over each bagel then chop up each half of the egg and add over the onions.
Step 7) Finally, blanket each bagel slice with 2 large pieces of smoked salmon so they hold all the veggies together. Squirt lime juice over the top, crush some pepper and salt to your liking and voila!
It usually takes me 5 minutes to prepare and 30 seconds to inhale, but please eat at your leisure, enjoy.
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