Lox egg and cheese is a deli-style breakfast sandwich that layers silky cured salmon, creamy scrambled eggs, and melted cheese on a bagel or roll. It works because the rich, smoky-salt lox balances the mild eggs and sharp cheese, while a schmear of cream cheese ties it all together. This version is easy to make at home and tastes just like your favorite bagel shop’s special.
Ingredients
- 2 bagels (or 4 slices bread), split and toasted
- 6 large eggs
- 2 tbsp (30 ml) whole milk or cream
- 2 tbsp (28 g) unsalted butter, divided
- 4 oz (113 g) lox (cold-smoked salmon), sliced
- 4 slices (about 4 oz / 113 g) Swiss, cheddar, or American cheese
- 2 tbsp (30 g) cream cheese, softened
- 1 tbsp (15 ml) chopped fresh dill (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium bowl, whisk the eggs, milk, a pinch of salt, and a few grinds of pepper until the yolks are fully broken and the mixture is uniform. Set aside.
- Spread the cut sides of the toasted bagels with cream cheese. Set aside.
- Melt 1 tablespoon of the butter in a nonstick skillet over medium-low heat. Add the eggs and cook gently, stirring constantly with a spatula, until they form soft, creamy curds but are still slightly underdone (about 3–4 minutes). Remove the skillet from the heat—the eggs will finish cooking from residual heat. The USDA FSIS safe minimum internal temperature for egg dishes is 160°F (71°C), so if you prefer a firmer texture, cook a little longer and check with a food thermometer.
- While the eggs cook, place the cheese slices on the bottom halves of the bagels. If you like the cheese melted, put the bagel bottoms on a baking sheet and broil for 30–60 seconds until the cheese is bubbly (watch closely to avoid burning).
- Divide the scrambled eggs evenly between the two bagel bottoms, spreading them out.
- Drape the lox over the eggs, folding it to fit. Sprinkle with fresh dill if using.
- Top with the other bagel halves and press gently. Serve immediately while warm.
Tips
- Don’t overcook the eggs: Remove them from heat while they still look slightly wet—they’ll continue cooking on the plate. Overcooked eggs become rubbery and dry.
- Use a good melting cheese: Swiss, cheddar, or American all melt well. Avoid aged cheeses like Parmesan, which don’t melt smoothly.
- Adjust salt: Lox is already salty, so go easy on added salt in the eggs. Taste the lox first—if it’s very salty, skip the salt in the eggs entirely.
- Make it ahead: You can scramble the eggs and store them in the fridge for up to 2 days, but the sandwich is best assembled fresh to keep the bagel crisp.
Serving Suggestions
Serve this sandwich with a side of fresh fruit, a simple green salad, or crispy hash browns. It also pairs well with a hot cup of coffee or a cold glass of orange juice. For a brunch spread, add pickles, sliced tomatoes, and red onion on the side.
Variations
- Everything Bagel: Use an everything bagel and add a sprinkle of everything bagel seasoning on the cream cheese for extra crunch.
- Smoked Salmon vs. Lox: Lox is brined but not smoked, so it’s milder and silkier. If you prefer a smokier flavor, substitute hot-smoked salmon (like sockeye) and flake it over the eggs.
- Add Veggies: Sautéed spinach, caramelized onions, or sliced tomato add freshness and bulk.
- Spicy Kick: Add a few dashes of hot sauce or a smear of sriracha mayo with the cream cheese.
- Bread Swap: Not a bagel fan? Use a toasted croissant, brioche bun, or sourdough slices.
Storage and Reheating
This sandwich is best eaten fresh, but if you have leftovers, wrap them tightly in foil and refrigerate within 2 hours. They’ll keep for up to 1 day. To reheat, unwrap and microwave for 30–45 seconds, or warm in a toaster oven at 350°F (175°C) for 5–7 minutes. The bagel may soften, but the flavor will still be good. Do not freeze, as the lox and eggs will become watery and lose texture.
Frequently Asked Questions
Can I use regular smoked salmon instead of lox? Yes. Lox is specifically brined (salt-cured) but not smoked, while smoked salmon is both brined and smoked. Both work, but smoked salmon has a stronger, smokier flavor. If using smoked salmon, you might want to reduce the salt in the eggs even more.
What cheese goes best with lox and eggs? Cream cheese is classic, but for melting, Swiss, cheddar, or American are great choices. A mild cheese lets the lox shine, while a sharper cheddar adds a tangy contrast.
Can I make this without a bagel? Absolutely. Use any bread you like—toasted sourdough, a croissant, or even a tortilla for a wrap. Just adjust the toasting time accordingly.
Is it safe to eat lox if I’m pregnant? Lox is cold-smoked, not cooked, so it carries a risk of listeria. The FDA advises pregnant people, older adults, and those with weakened immune systems to avoid cold-smoked fish unless it’s fully cooked (e.g., in a casserole or quiche). If you’re in a risk group, choose a cooked version or use hot-smoked salmon instead.
How do I keep the eggs creamy? Use low heat and stir constantly. Adding a splash of milk or cream helps, and removing them from the heat just before they look done ensures they stay soft.
Can I use egg whites only? Yes, use 8 egg whites instead of 6 whole eggs. The texture will be slightly less rich, but it still works well.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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