Growing up one of my favorite treats for breakfast at Bronte beach in my hometown Sydney was a bagel with capers and cream cheese. Going down it was the best thing ever, but I never felt well after it due to the gluten and the dairy and stabilizers in the cream cheese.
So, I did what any chef who loves to create and nutritionist would do – I recreated my favorite and upgraded it to this amazingly fresh and vibrant recipe that the huz and I love! Instead of using a bagel, I toast up my Clean Keto Buns (so yummy!) and top it with my plain Cashew Cream Cheese, capers, smoked salmon and arugula.
As a result, I feel much lighter and satiated after having this upgraded version. YUMMO The huz and I love to have this for brekky on a Sunday with a cup of coffee, but really you could have this for dinner, brunch with the girls, or lunch too! Totally up to you babe! Enjoy!
- Cut the bun in half with both sides facing up for open face ‘bagels.’
- Spread on the cashew cream cheese and top with smoked salmon, capers, arugula, and fresh dill.
- Serve immediately.
Storage: Best eaten immediately. Please see cashew cream cheese for storage requirements.