Greek Caviar Spread on a Toasted Bagel
Bagels, Greek Caviar Spread
Bagels make a great breakfast. They can be filled with many different ingredients - veggies, cheeses, cream cheese, cold cuts, sausages, eggs, smoked salmon and other smoked fish. One other ingredient that can be placed inside the bagel is Greek caviar spread. It is salty, delicious, and will liven up your breakfast.
Whether you are a fan of caviar or not, you are sure going to love this Greek caviar spread. Don't be hesitant to try it. It is really good. I eat it all the time...
You may think that you need to fly to Greece or go to some five start gourmet Greek restaurant to try it, but you don't. All you have to do is search for it online. You can even stop by your local food store to see if they carry it.
If you want to eat something different and delicious for breakfast give the Greek caviar spread a try. It comes in three different varieties - lite, regular, and smoked. Spread it on a toasted bagel and enjoy with hot tea, coffee, or some veggies on the side like a tomato or cucumber. You can even have some olives too. Here is how I enjoy this Greek caviar spread. Remember you don't just have to eat it for breakfast. You can eat it any time of the day... It is that good.
Greek Caviar Spread on a Toasted Bagel
Ingredients
- 1 Bagel
- Taramosalata Greek Caviar Spread
- 1 Kumato Tomato
- Olive Oil or Avocado Oil
- Roasted Sesame Seeds (optional)
- Dried Basil (optional)
Instructions
- Cut a bagel in half and lightly toast. Once done remove onto a plate.
- Spread a desired amount of Taramosalata Greek caviar spread onto one half of the bagel.
- Wash one Kumato tomato and cut in round slices.
- Place the tomato slices on top of the Greek caviar spread, drizzle with olive oil or avocado oil. You can even sprinkle roasted sesame seeds and basil on top of the tomato if you like. Cover with the other half of the bagel and enjoy.
If you think that a bagel is too much for you then you can substitute it with some freshly baked bread. I love the french baguette the best but other breads will work well too.
© 2012 Lena Kovadlo
