Break Fast Bagel Board
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 30 min
- Active: 40 min
Ingredients
Caramelized Onion Cream Cheese:
2 tablespoons extra-virgin olive oil
1 1/2 pounds yellow onions (about 4 medium), diced
Sea salt
8 ounces cream cheese, softened
1/4 teaspoon garlic powder
Freshly ground black pepper
1 1/2 teaspoons minced chives
Apples and Honey Cream Cheese:
2 cups small-diced peeled Granny Smith apples (from about 2 large)
1 1/2 tablespoons unsalted butter
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
8 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon chopped walnuts
Everything But the Bagel Cream Cheese:
8 ounces cream cheese, softened
2 tablespoons minced lox
1 teaspoon dried dill
2 tablespoons minced red onion
2 teaspoons lemon juice
1 tablespoon everything bagel spice
1 1/2 teaspoons capers
Serving:
2 tablespoons capers
2 tablespoons minced chives or dill
2 tablespoons everything bagel spice
6 bagels, sliced (see Cook's Note)
2 Roma tomatoes, sliced thin
1 English cucumber, sliced
1 medium red onion, sliced thin
1 lemon, sliced into wedges
2 hardboiled eggs, sliced
8 to 12 ounces lox
Directions
- For the caramelized onion cream cheese: Heat the olive oil in a wide, thick-bottomed sauté pan over medium heat. Add the onions, stirring occasionally. When the onions start to soften, after about 5 minutes, add 1/2 teaspoon salt and reduce the heat to medium low. Cook until golden brown, 45 minutes or longer, stirring often, letting the onions stick a little to brown, but being careful not to let them burn. If the onions seem dry and are sticking too much, add a little water to the pan. If they aren’t browning, turn the heat up slightly. Once the onions are a golden brown, set aside to let cool. You should have 1/4 cup. Set aside a few to use as garnish.
- In a medium bowl, mix together the cooled caramelized onions, cream cheese, garlic powder and salt and pepper to taste with a rubber spatula until combined. Garnish with extra caramelized onions and the chives before serving.
- For the apples and honey cream cheese: Heat a large pan over medium heat and add the apples and butter. Sauté for 8 to 10 minutes until browned and softened. Towards the end of cooking, add the salt and cinnamon and coat evenly. Set the apples aside to cool.
- In a medium bowl, mixed together the cooled apples, cream cheese and honey with a rubber spatula until combined. Top with the chopped walnuts before serving.
- For the everything but the bagel cream cheese: Mix together the cream cheese, lox, dill, red onion, lemon juice and everything bagel spice in a medium bowl with a rubber spatula until combined. Garnish with the capers when ready to serve.
- For serving: Put each cream cheese flavor in a small bowl on a platter. Put the capers, chives and everything bagel spice in three other small bowls. Then lay out the bagels, tomatoes, cucumber, red onion, lemon wedges, sliced hard-boiled eggs and lox. I like to have each item in two spots for ease of serving and aesthetics.
- The cream cheeses can be made up to 3 days ahead of time. Store covered in the refrigerator.
Cook’s Note
Plan for at least 1 1/2 bagels per person depending on how much other food you serve for break fast.