Lox and Schmear. I’m either speaking your language or you’re utterly confused. Lox and Schmear is the Yiddish way to describe a bagel topped with smoked salmon and cream cheese—a staple in Jewish American cuisine.
I know, YUM. And this Lox and Schmear Omelet is just that.
Tradition, to me, means Sunday bagels piled high with toppings and a steaming hot coffee.
Usually with some kind of sporting event commentary blasting from the living room (which, because of my British husband, is soccer 99% of the time) and sunlight streaming into the kitchen while the toaster pops up and makes that satisfying “ding” sound.
Are you getting a cozy, delicious-smelling picture yet?
I mean, c’mon, who doesn’t love bagels? My favorite breakfast is undoubtedly an everything bagel with lox and schmear.
But there are those (rare) moments where you are just on carb overload and want all the flavoring of a bagel without the huge hunk of bread. This lox and schmear omelet is for those times.
Lox and Schmear Omelet Main Ingredients
You can buy bagel seasoning or even make your own (just combine poppy seeds, sesame seeds, and dried onion and garlic).
…Or you can do it the thrifty way.
You know when you bring home your everything bagels and it feels like half the goodness has fallen off and is sitting at the bottom of the bag?
SAVE THOSE CRUMBS. I use them for all kinds of recipes! Including my Baked Soft Pretzels.
As far as the cream cheese goes, you can use a block, whipped, or cream cheese spread – they all work! I always have blocks of cream cheese in my house, so it’s usually what I use.
If that’s the case for you, too, you’ll have one extra step to thin out the cream cheese. It just makes it easier to dollop onto the omelet.
There are tons of options for smoked salmon. The two most common you’ll generally find are Nova and Lox. While both absolutely work for this recipe, lox will give you a more authentic bagel taste. Keep in mind, lox is very salty!
It’s cured in a super-salty brine. While I’m usually a huge proponent of salting your eggs, I would resist the urge to do so here.
Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
The Chopstick Method
The best-kept secret to fluffy eggs. It’s as simple as it sounds. Use a chopstick to whisk your eggs while they are cooking in the pan.
The thin chopsticks break up the eggs and create a fine curd, which fluffs your eggs like a cloud of cotton candy. Fluff over flat any day. You can totally use this method for scrambled eggs, too!