Bagels Three Ways

This isn't one bagel with a confusing filling, but three bagels with three different toppings for breakfast or brunch. Each bagel is cut in half, so you end up with 6 halves on the plate: two with cream cheese, cucumber and salmon, two with avocado and egg, and two sweet ones with quark, berries and honey.

Ingredients

• 3 bagels
• 2 tbsp cream cheese
• 4 slices lightly salted (lightly cured) salmon
• 1 small cucumber
• a few sprigs of dill
• 1 ripe avocado
• 1 egg
• 1 tsp lemon juice
• 120 g quark or cottage cheese
• 100 g berries
• 1 tbsp honey
• salt and black pepper to taste

Preparation

1. Cut the 3 bagels in half and toast the 6 halves in a dry pan, toaster, or oven until the edges are slightly crisp.

   

2. For the first variation, spread one bagel with cream cheese. Add thin slices of cucumber, the salmon, dill and a little black pepper.

   

3. For the second variation, mash the avocado with lemon juice, salt and pepper. Spread on a bagel. Cook the egg for 7–8 minutes, slice into rounds and place on top.

   

4. For the sweet variation, mix the quark (or cottage cheese) with honey. Spread on the third bagel and add the berries.

   

5. Serve the 6 prepared halves immediately after assembling: two with salmon, two with avocado and egg, and two with cheese and berries.

   

Notes

💛 It's best to toast the bagels before serving so they don't get soggy from the toppings.

💛 Salmon can be replaced with ham or turkey for a simpler option.

💛 Fresh or frozen berries work for the sweet bagel, but thaw frozen berries first and drain any excess juice.