I really do love bagels. Often, I have my mom’s voice ringing in the back of my head saying, “Oatmeal is a better choice”. But then I just push it away, because bagels are worth it. Especially on Saturday and Sunday mornings.
Besides, when you use bagels as a canvas for garden veggies, they can be considered an excellent choice, right? Maybe even better than oatmeal. Don’t worry mom, that’s a whole wheat everything bagel plated below.
And it’s loaded with creamy baba ganoush.
Recently, I’ve been using bagels as a platform for vine ripened tomatoes, spilling out over a nice smear of cream cheese and layered with sweet onions. It’s what I consider a perfect breakfast. Throw a farm fried egg on the side, and breakfast feels flawless. Cue Beyonce: I woke up to this.
The days of huge tomato harvests are beginning to slow down though, just as eggplants are quickly populating the nearby plants. Those purple guys were the inspiration for ditching the cream cheese in favor of a new kind of spread.
Buttery baba ganoush on a chewy toasted bagel – it’s a match made in heaven, no cream cheese needed. Feel free to keep it vegan, or throw some salty feta on top. I recommend some chopped tomatoes, too, if you have them.