Wednesday, September 30, 2009

CEiMB: New York Breakfast

Hosted by Imafoodblog

This is one of my husbands all time favorite breakfasts'. When I make this it’s actually one of the few times I can count on him to eat breakfast on the weekends. We made and enjoyed this last Saturday morning on my homemade pumpernickel bread.

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  • 8 pieces packaged, thin pumpernickel bread (3 1/2 by 3 1/2 inches))
  • 1/4 cup whipped cream cheese
  • 8 ounces thinly sliced smoked salmon
  • 1/2 red onion, thinly sliced
  • 1/4 English cucumber, thinly sliced
  • 2 medium tomatoes, core, seeded and diced
  • 2 teaspoons chopped, fresh chives
  • Salt and pepper

Toast the bread and spread 1 1/2 teaspoons of cream cheese on top of each piece. Put a slice of smoked salmon, a couple of slices of onion, one or 2 slices of cucumber, and about 1 tablespoon of chopped tomato on top of that. Sprinkle with chives and season with salt and pepper.

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Recipe courtesy of Ellie Krieger

3 comments:

AppleC said...

Looks great. We won't eat it on a regular basis but it was worth a try.

Leslie said...

Beautiful pictures! I used prepackaged smoked salmon and it was pretty good.

sara said...

Looks great, glad you and Andy enjoyed this. And yum to homemade pumpernickel bread, awesome job! Thanks for cooking (or assembling) with me this week :)