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Brooklyn Breakfast Salad

Source of Recipe

From "Good Enough: A Cookbook" by Leanne Brown


Recipe Introduction

"This is what I make with the bits of leftover breakfast foods I have in my fridge. Even though it's basically just leftovers mixed together, it feels super special and delicious and kind of luxurious, all the flavors of lox and bagels, but with greens. It's filling and comes together quickly. There's no need to use the everything bagel topping or sesame seeds, but if you have them, add them for fun. Bread instead of bagels works, too, of course."

List of Ingredients

◦� 2 ounces (� package) cream cheese
◦� Juice of � lemon, plus extra as needed
◦� 1 tablespoon extra-virgin olive oil
◦� 1 teaspoon Dijon mustard
◦� 2 scallions, finely chopped, plus more for serving (optional)
◦� � teaspoon fine sea salt, plus extra as needed
◦� Freshly cracked black pepper
◦� 2 large eggs
◦� � large bagel, cut into cubes
◦� 3 cups salad greens, such as arugula, spinach, or a mix
◦� 2 to 3 slices (about 1 � ounces) smoked salmon, torn into pieces
◦� 1 tablespoon everything bagel topping or sesame seeds (optional)


Recipe

Fill a medium pot half full with water. Bring it to a boil over high heat, then turn the heat down to maintain a simmer. Combine the cream cheese, lemon juice, olive oil, mustard, scallions (if using), salt, and pepper to taste in a big metal bowl. Place the bowl over the pot of water, so that the warmth from the hot water melts the cream cheese. Whisk the dressing together until smooth. Taste and add more salt or lemon juice, if desired. Take the dressing off the heat and set it aside.

Place the eggs in the simmering water�if it doesn't cover the eggs, add more water�and turn up the heat until the water comes to a boil. Set a lid on the pot, turn off the heat, and let sit for 5 minutes. Then drain the hot water from the pot and run cold water over the eggs. Let them cool while you assemble the salad.

Place the bagel pieces in a toaster oven or a dry pan over medium heat and toast until they are light golden brown, 4 to 6 minutes per side.

When the eggs are cool enough to handle, peel them and cut them into quarters.

To assemble the salad, drop the salad greens and toasted bagel pieces into the large bowl with the dressing and toss. Pile them high in the center of a plate. Nestle the egg pieces in among the greens. Artfully lay the salmon pieces over the top and sprinkle with more scallions and everything bagel topping, if using.

Serves 1 hungry person



❧ If you are making the salad ahead of time, store the elements�the greens, bagel croutons, dressing, eggs, and salmon�separately, tossing them together only when you are ready to serve. The dressing will keep, covered, in the fridge for a few days.