On a (Bagel) Roll

Lately, I’ve totally been into bagels.

I’m eating them with butter, cream cheese, apples, turkey, hummus, roasted red peppers – you name it, I’ve probably put it on a bagel in the last month.

I’m not sure how or why this came about, but one day I had a serious craving for a plain bagel – toasted – with gobs of cream cheese.  So onto the weekly grocery list bagels went.

Flash forward a few days and as I was packing Madison’s lunch I realized I had forgotten to defrost a loaf of bread.  So, I made an egg salad sandwich on a bagel and crossed my fingers that Madison would eat it.  Just my luck, she did!

Even Joel got in on the bagel action.  One morning I was toasting bagels for Madison and myself when he groggily asked, “hey, where’d you get the bagel?  Can I have one?”  I pointed to the package on the counter and he happily slathered one with cream cheese and peach jam.

Bagels are amazingly versatile.  I toasted some up and served them on the side of the Full of Beans soup we had for dinner the other night.  We’ve had them for breakfast with cream cheese and jam or butter.  They also make a great breakfast sandwich – just add an egg, (scrambled or fried) some bacon, cheese and a slice tomato and voila!  Breakfast to go.

And, In addition to the egg salad sandwich I made for Madison, I’ve been experimenting with my own creations: toasted with sliced turkey, melted jack cheese and sliced green apple; plain with ham and roasted red pepper hummus; and even a veggie bagel with lettuce, tomatoes, sprouts and shredded carrots.

I’m sure like my other food cravings, (pistachios, ice cream, clementines, and tacos) this one too shall pass.  But in the meantime, we’re eating them like there’s no tomorrow.