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Olive and Onion Bagel Tartine with Creamy Dill Splash

Prep 15 minutes | Cook 30 minutes | Advanced | Serves 2 | French

Sit back and enjoy the golden crisp of a bagel tartine, brought to life with a luscious French flair. This dish evokes the coziness of a Parisian café and turns your breakfast table into a comforting escape.

What you have

• 2 bagels
• 4 tablespoons cream cheese
• 2 tablespoons jarred olives, chopped
• 2 tablespoons jarred onions, sliced
• 1 tablespoon dill relish
• 2 eggs
• 2 tablespoons Greek yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon jarred sauce
• Salt and pepper to taste
• 2 tablespoons dairy cream
• Fresh grapes for garnish

Method

1. Step 1: Preheat the oven to 350°F (175°C). Slice the bagels in half and toast them lightly.
2. Step 2: In a bowl, mix cream cheese, chopped olives, sliced onions, dill relish, Greek yogurt, mayonnaise, and jarred sauce. Season with salt and pepper.
3. Step 3: Spread the cream cheese mixture evenly over the toasted bagel halves.
4. Step 4: In a skillet, poach the eggs in simmering water until cooked to preference. Meanwhile, warm the dairy cream in a small pan.
5. Step 5: Top each bagel with a poached egg, drizzle with warm cream, and season with a pinch of salt and pepper.
6. Step 6: Garnish with fresh grapes and serve immediately.

Serving suggestion

Arugula salad with lemon vinaigrette

Chenin Blanc or a light-bodied Chardonnay