This easy California Lox Bagel Sandwich is a quick breakfast that’s packed full of flavor. It’s your favorite deli breakfast made a little healthier with spinach and avocado. Plus it requires no cooking, and all of the components can be found in your grocery store so it comes together in a snap!
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I’m a sucker for a good breakfast sandwich. I’m also a sucker for anything that I can get in an old-fashioned New York Style Jewish Delicatessan. So, lox and bagels have always been high on my list. Toss in a few more vegetables or greens and I can almost feel virtuous eating one…maybe two.
This sandwich is not only easy enough for any weekday morning, but it’s elegant enough to serve for a Sunday brunch or wedding, or baby shower.
The History of Bagels and Lox
The history is quite old for this delicious meal and in this article on the history of bagel and lox, this seems to have originated from Scandinavia and is truly an international dish. Its rumored that bagels were first seen in China before being refined in Italy as a popular staple.
What Ingredients Do I Need?
- Lemon or lime – this is used to keep the avocado from turning brown. It also adds a nice bright flavor.
- Bagels – I love whole wheat bagels with everything seasoning, but onion, sesame, plain, or rye would work well. If you’re feeling ambitious and have the time, my recipe for New York Style Bagels is worth the effort!
- Cream cheese – I use plain, but any savory flavored cream cheese would be delicious.
- Spinach – I used prewashed, baby spinach leaves.
- Smoked salmon or Lox – You can find presliced lox or smoked salmon in the fresh seafood section of your grocery store. There are some delicious brands. My favorite is Daniel Boulud’s Artisinal Cut Smoked Salmon that I found at Whole Foods. Buy a brand that you enjoy.
- Red onion – slice the onion very thin. For a more mild flavor, soak the sliced onion in ice water for 20 minutes or so to remove some of that ‘oniony’ sharpness.
- Fresh dill sprigs – it adds flavor and looks pretty. You could also use fresh chives as well.
Steps To Make This Recipe
- Slice the avocado and sprinkle the slices with citrus juice and salt.
- Toast the bagels. Be sure to use a wide slot toaster.
- Slather both sides of the warm bagel with cream cheese.
- Layer the bottom half of the bagel with spinach leaves, avocado slices, smoked salmon slices, red onion, and a dill sprig.
Is Smoked Salmon And Lox The Same Thing?
The short answer to this question is no. They are similar but different. Smoked salmon is, as the name suggests, smoked. Lox is not. Both are traditionally taken from the salmon belly, which is rich and fatty.
Lox is a Yiddish word for salmon. It was developed as a way to preserve fish before we had refrigeration. The fish is uncooked and cured in a brine for several weeks. The final product is salty, very rich, with a condensed, yet mild flavor.
Smoked salmon is rubbed with spices or brined and then smoked slowly. It produces a much stronger flavor than lox and has obviously a smoky flavor.
- Add a slice of tomato or thinly sliced English cucumber on top of the spinach leaves for a burst of fresh flavor and nutrition.
- Sprinkle capers on the cream cheese. Be sure to drain them well.
- Mix the cream cheese with dried dill, sliced scallions, or even ranch dressing mix.
- Arugula would add a peppery bite.
- Sliced hard-boiled egg adds more protein and is delicious with the lox.
Looking to serve Easy California Lox Bagel Sandwiches as part of a brunch menu? Here are a few more ideas to include:
- Coddled Eggs In Crispy Prosciutto Cups
- Decadent Southern-Style Cheese Grits
- Nicaraguan Gallo Pinto
- Bakery Style Almond Muffins
- Strawberries Romanoff
- Barbecue Bloody Mary
- Fresh Peach Bellini
This easy California Lox Bagel Sandwich is a quick breakfast that’s packed full of flavor. It’s your favorite deli breakfast made a little healthier with spinach and avocado.
2 ripe Haas avocado, peeled and sliced
Juice of 1 lemon or lime
4 Whole wheat everything bagels
1 (8-ounce) package cream cheese, room temperature
½ cup baby spinach leaves
1–2 packages smoked salmon lox (I used Daniel Boulud’s Artisinal Cut Smoked Salmon)
1 small red onion, thinly sliced
4 large sprigs fresh dill weed
Peel and slice the avocado. Place the slices on a shallow plate and drizzle both sides of the avocado slices with lime or lemon juice. Sprinkle with salt and set aside.
Slice the bagels in half and toast lightly. A bagel guillotine makes cutting the bagels quick and safe.
Spread the bottom half of the warm bagel with a thick layer of cream cheese. If desired, spread a thin layer on the top half.
Place a few spinach leaves over the cream cheese on the bottom bagel.
Arrange a couple of slices of the avocado on top of the spinach leaves.
Top with a few slices of lox and red onion.
Lay a sprig of fresh dill over the onion and place the bagel half on a small serving plate.
Place the top half of the bagel on the side and serve immediately.
- Prep Time: 15 minutes
- Category: Breakfast
- Cuisine: Jewish
Keywords: easy California lox bagel sandwich, breakfast sandwich, deli sandwich, lox and bagels, brunch recipes, baby shower recipes, bridal shower recipes, cream cheese, smoked salmon, lox, everything bagels