Smoked salmon bagel

I am a huge fan of breakfasts and I can't think of any other meal I enjoy more than leisurely breakfasts during the weekend. There is something so nice about eating something and drinking coffee without having to worry about making it somewhere on time. And when during the weekdays I usually have just a quick cup of coffee before rushing out of the door to go to work then during the weekends I usually help myself to a second cup of coffee just because I have time for it. And all while catching up with the some of the tv series or flicking through the Financial Times. 

I can't say that I have my go-to weekend breakfast food as most of the time it really depends on what I have lying around the house. Sometimes I have scrambled eggs or granola or if I've thought a bit ahead and bought the correct ingredients I have a fresh juice or a smoothie. However, every now and then I crave for something quite indulgent and I have to say that for me that just means smoked salmon. And smoked salmon in any shape or form works - on toast with some avocado or as a side to my scrambled eggs. But what I really love is smoked salmon on a bagel with some cream cheese. It's very easy and quick to make, but super tasty and keeps me going for the whole day. 

So, if you're after an indulgent, but quick to make, breakfast look no further. I've also made mini versions of this for a brunch and the two trays I made went down a treat and disappeared in a blink of an eye. And in addition to being tasty they also look very presentable so make a nice addition to any brunch table. 

Ingredients

(Serves 1)

- 1 wholegrain bagel
- Philadelphia cream cheese
- 60g smoked salmon
- Fresh pepper / lemon wedge / dill / capers to serve

Directions

Cut your bagel in half. If your toaster has a bagel toasting setting feel free to warm up your bagel halves in there. Spread a generous amount of cream cheese on both sides of the bagel and top both sides off with slices of smoked salmon. Serve it with a squeeze of lemon and some fresh pepper. Or, alternatively, with fresh dill or capers - the choice is yours.