Dutch Baby With Smoked Salmon And Capers Food

SMOKED SALMON, CREAM CHEESE, AND CAPERS BAGEL

Smoked Salmon, Cream Cheese, and Capers Bagel image

An open-faced smoked salmon bagel toasted with cream cheese, along with capers and onions, makes for a great breakfast or brunch offering.

Provided by John Mitzewich

Categories Bread Breakfast Brunch Lunch Sandwiches

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

3 bagels (split, toasted)
6 ounces cream cheese (softened)
Optional: 3 tablespoons capers (drained, divided)
6 ounces sliced smoked salmon (or lox)
Optional: 1/3 cup thinly sliced red onion
Fresh ground black pepper (to taste)
Garnish: lemon wedges

Steps:

Gather the ingredients.
Spread the toasted bagel bottom halves with cream cheese. Sprinkle half the capers over the cream cheese, if desired.
Top with sliced smoked salmon.
Garnish the bagel tops with the rest of the capers, onion, and black pepper. Garnish with fresh lemon wedges.

Nutrition Facts : Calories 349 kcal, Carbohydrate 53 g, Cholesterol 32 mg, Fiber 5 g, Protein 13 g, SaturatedFat 6 g, Sodium 671 mg, Sugar 13 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

SAVORY DUTCH BABY FOR TWO

Savory Dutch Baby for Two image

Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge for an easy romantic breakfast for two.

Provided by Anna Stockwell

Categories Pancake Thyme Parmesan Cheese Egg Milk/Cream Butter Salmon Lemon Valentine's Day Bake Breakfast Brunch Quick & Easy

Yield 2 servings

Number Of Ingredients 10

Ingredients

1/4 cup all-purpose flour
1 Tbsp. sugar
1 tsp. finely chopped thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. finely grated Parmesan, plus more for serving
2 large eggs
1/2 cup whole milk
2 Tbsp. unsalted butter, cut into pieces
Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

Steps:

Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

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