I’ve been riding out an insatiable salmon-craving phase. At this moment, any salmon would do.
I know these food craving spells very well – they come and will eventually pass. Like my sushi over-consumption phase in the fall of 2009, or the pho mania of 2011.
While in the midst of another food-related binge, I was a regular customer of Bruegger’s Bagels on E Street by the Capital One Arena here in D.C. a few years ago. It’s gone now, but it was easily my most regularly visited takeout joint. My order consisted of a lox bagel with extra jalapeno cream cheese, all on a jalapeno-cheese bagel. At checkout, I’d add a large, fat black iced coffee.
I could eat as much spicy cream cheese and lox as I wanted with that unwieldy, monster of a bagel sandwich. And it was expensive as far as bagels go because of that pile of lox. I craved that sandwich like nothing else.
Instead of doing a quick egg scramble with lox, I wanted to throw all the ingredients that go on your typical lox bagel sandwich into a fritatta bake. The addition of dill elevates the flavor profile to something more elegant and brunch-y enough for guests. You’re getting that pretty presentation with the dill scattered on top. And who would I be to veer from the ubiquitous salmon and dill power combo?
I was on the fence about adding cream cheese. But it tastes great, melts into the eggy mixture, and you need it to get the full lox bagel experience. This is another recipe you can count on to taste exactly like the food you’re drawing inspiration from. All the lox bagel flavors are there.
If you’re a big breakfast casserole fan – I’d absolutely get behind putting some torn bagel pieces into the batter. How could that be anything but amazing?
I’m going to continue letting this food craze run its course. In the meantime, it’s fun thinking up dishes like these, all in an attempt to get my salmon fix.
Here’s to indulging in those wackiest, out-of-nowhere of food cravings. I hope you enjoy! 😊
I N G R E D I E N T S
- 6 oz. high-quality lox, torn into 1 inch pieces
- 4 oz. cold cream cheese, crumbled into 1 inch pieces
- 4 tablespoons fresh dill, minced
- 1 tablespoon capers
- 1 / 2 cup red onion, small diced
- 1 / 4 cup ripe tomato, small diced
- 4 tablespoons butter, salted or unsalted
- 7 eggs
- 1 / 3 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
D I R E C T I O N S
- Preheat the oven to 350*.
- Heat the butter in a medium-sized oven-safe skillet or cast iron pan. Sautee the red onion for 5 to 7 minutes or so, until translucent. Remove from heat.
- In the meantime, whisk the eggs, heavy cream, salt pepper and dill until combined.
- Add the lox, cream cheese, capers and tomato, and gently combine until the mixture is even throughout.
- Pour the egg mixture into the pan with the onions, and place in the oven. Bake for 50 minutes to an hour, until golden brown and set.
- Remove from the oven, and allow to cool slightly. Serve warm or at room temperature.