Breakfast Bagel Recipe

Toast bagel

Slice the bagel in half horizontally. Place both halves in a toaster and toast until golden and crisp to your liking (about 2–4 minutes). Remove and place cut sides up on a plate.

Prepare cream cheese

Using a butter knife, spread 1 tablespoon of softened cream cheese evenly on each toasted bagel half (total 2 tbs). Smooth to the edges to create an even base for toppings.

Slice strawberries

Hull the strawberries and slice them into 1/8–1/4-inch thick slices. You should get roughly 8–12 thin slices from 3 oz depending on berry size.

Dress strawberries

Place the sliced strawberries in a small bowl, toss with 1 teaspoon lemon juice and let sit for 1–2 minutes. This brightens flavor and draws out a touch of juice to help the strawberries adhere to the cream cheese.

Assemble fruit layer

Lay the dressed strawberry slices over the cream cheese on each bagel half in an overlapping pattern so the surface is mostly covered.

Toast almonds

If your sliced almonds are not toasted, heat a small dry skillet over medium heat. Add the 1 tablespoon sliced almonds and toast, stirring frequently, until fragrant and lightly golden, 1–2 minutes. Remove immediately to avoid burning.

Top and season

Sprinkle the toasted sliced almonds evenly over the strawberries (about 1 tablespoon total). Drizzle about 1 teaspoon honey or maple syrup over both bagel halves, and finish with a tiny pinch of freshly ground black pepper for a subtle contrast.

Serve immediately

Serve the bagel immediately while the bagel is still warm and almonds are crunchy. Enjoy as an individual breakfast or pack for a short trip (consume within a few hours).