Yield: 1/2 cup
Growing up, my family would often serve lox with bagels and cream cheese at family brunches. This was always a special occasion when family came into town. In my mind, I can still taste the flavors of a toasted bagel topped with cream cheese, lox, red onion, tomato, and capers. For our version of this dish, we replaced the bagel and cream cheese with eggs for an equally delicious and much healthier version.
This breakfast is our version of eggs Benedict. In place of the traditional hollandaise sauce, we serve ours with an avocado drizzle that reinvents this dish with a primal spin.