Breakfast bagels two ways
Prep time
Total time
Here are our two favorite ways to enjoy a quick breakfast on the run. One is vegan with an almond ricotta, avocado, cucumber and cherry tomatoes and the other is a simple smoked salmon and avocado.
Serves: 2 servings
  • Smoked salmon and avocado:
  • 1 bagel
  • 2 ounces smoked salmon
  • ½ avocado, pitted and thinly sliced
  • olive oil
  • sea salt and freshly ground black pepper
  • Almond ricotta and veggie:
  • 1 bagel
  • ½ avocado, pitted and thinly sliced
  • 1 small cucumber, peeled and shaved into slices with a julienne peeler
  • 4 cherry tomatoes, quartered
  • 1 tablespoon, chopped parsley
  • 2 tablespoons almond ricotta*
  • Almond ricotta:
  • 1 cup blanched almonds
  • 2 tablespoons extra-virgin olive oil
  • 1 small clove garlic, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon sea salt
  1. For the almond ricotta:
  2. Soak the almonds in enough water to cover for one hour or up to overnight. Rinse and drain the almonds and add to the bowl of a food processor or high-speed blender along with ⅓ cup of water, the olive oil, garlic, lemon juice and salt. Process until smooth, about 1-2 minutes. If the mixture is too thick, add additional water a tablespoon at a time until you get a texture that resembles ricotta cheese. Taste and add extra lemon juice or salt as desired.
  3. To assemble:
  4. Smoked salmon and avocado:
  5. Slice the bagel in half and lightly toast to the desired doneness. Layer 1 ounce of smoked salmon on each half and ¼ of an avocado. Drizzle with a bit of extra-virgin olive oil and season with salt and pepper.
  6. Almond ricotta and veggie:
  7. Slice a bagel in half and lightly toast to the desired doneness. Spread 1 tablespoon of almond ricotta on each half. Top each half with a ¼ of an avocado, a few slices of cucumber and two cherry tomatoes. Drizzle with extra-virgin olive oil, chopped parsley and a sprinkle of salt.
Recipe by Scaling Back at