Bagels To-Go.

By • June 3, 2011 • 2 Comments


12 Save

Author Notes: This is my sister’s go-to recipe for a fast lunch at work, or for packing up for a long flight from New York to Los Angeles, when she and her family are coming to visit.
I tasted the leftovers and adopted the recipe. Now I make them with many different fillings.
This dish is portable, and it is very convenient to take to work, on a picnic, or for a trip.
Kukla

Makes 12

Red salmon filling:

  • 12 plane, stale mini bagels
  • 2 cups milk
  • 2 cups caned red salmon, drained
  • 1 medium white onion (fine diced)
  • 2 hard-boiled eggs (fine diced)
  • 3/4 cup prepared mayonnaise mixed with juice and zest of 1 large lemon and 2 teaspoons fresh dill (chopped)
  • 1 cup shredded cheese (optional)

Sausage and Sun-Dried Tomatoes filling:

  • • 4 Bratwurst or Italian sausages, casings removed
  • • 1 medium onion, chopped
  • • 1/4 cup chopped sun-dried tomatoes (if very dry, soaked in hot water and drained first)
  • • Coarse salt and freshly ground pepper
  • • 1 large egg beaten
  • • 1 cup shredded mozzarella cheese
  • • 2 tablespoons freshly chopped parsley
  1. In a large glass baking dish lay out the bagels in one layer. Pour the milk over the bagels and soak them until puffed. Turn bagels a few times or press down. Meanwhile make the filling. In a mixing bowl steer eggs, onion, mayonnaise until well combined.
  2. To make the sausage filling: In a large skillet over medium-high heat, cook sausage, stirring occasionally, and breaking up meat with a spoon, until browned, 8 to 10 minutes.
  3. Add onion; cook stirring, until soft, 8 to 10 minutes. Stir in sun-dried tomatoes and parsley. Transfer to a plate; let cool to room temperature. Mix in the beaten egg to bind the filling.
  4. To assemble with red salmon filling: Preheat oven to 375 degrees F. Cover a large baking sheet with parchment paper, spray with cooking spray, and lay out the bagels. In the center mount 1 heaping tablespoon salmon mixture and sprinkle with cheese. If not using cheese, cover the filling with about 1 teaspoon mayonnaise or bread crumbs sautéed in butter. Bake for about 10- 15 minutes or until golden brown.
  5. To assemble with Sausage filling: In the center mount 1 heaping tablespoon Sausage mixture and sprinkle with cheese. Bake for about 10- 15 minutes or until golden brown.

Tags: finger food, tasty, travels well, Versatile

Comments (2) Questions (0)

Default-small
Default-small
Img_0001

almost 3 years ago Kukla

Thank you lapadia for a nice coment!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Yum...thanks for sharing!