I realized just the other day that I’ve been gluten free for almost a decade (since my sophomore year in college)! Thankfully we’ve come a long way in terms of gluten free breads and pastas and I don’t find myself missing much at all. The one thing that does still find itself at the top of the list for me is an everything bagel with chive cream cheese. The first time I had one at Sadelle’s in NYC was seriously a spiritual, nostalgic experience (I had bagels every weekend growing up)!

 

Now while I’m not trying to recreate a bagel at home (yet), for this recipe I combined my love of brunch, eggs, crispy potatoes, chive cream cheese, and everything bagels into one, easy sheetpan dish. The base is crispy smashed potatoes, which you can make a day in advance and warm up in the oven. Top them with the works (avocado would also be great here) and you have something along the lines of brunch nachos. Whatever you want to call it, I guarantee it will delicious!

 

I’m planning to make a huge sheetpan of these ‘nachos’ or smash for New Year’s day brunch. Easy, satisfying, gorgeous and sure to mop up any remnants of the night before. Your guests will thank you!

Ingredients
  • 1 bag small tri-colored potatoes
  • Extra-virgin olive oil or Omega Oil
  • Pink salt
  • Freshly ground black pepper
  • 3 pasture-raised eggs, soft boiled
  • ¼ onion thinly sliced
  • Cherry tomatoes
  • Vegan chive cream cheese spread (I like Kite Hill) 
  • Everything bagel spice – Trader Joe’s makes a good one!
  • Smoked salmon
  • Fresh chives
Method

Rinse and scrub the potatoes, and then place in a pot of boiling water. Cook potatoes until tender, about 20 minutes. Rinse them under cool water and set aside until cool to the touch.

 

Preheat oven to 425℉. Line a baking sheet with parchment and set aside. Once potatoes cool, place them on the baking sheet, smash them with the back of a wooden spoon, and bake for 25 minutes or until golden brown.

 

While the potatoes are cooking, soft boil the eggs by bringing a medium pot of water to a boil. Gently lower them into the boiling water and cook for exactly 6 minutes (or a minute longer if you don’t like as runny of a yolk). Drain water, rinse in cold water or plunge in an ice bath to halt cooking.

 

Pull the crispy potatoes out of the oven, and drizzle with a little olive oil and a couple pinches of flaky salt. Add the onion, cherry tomatoes, smoked salmon, and dollops of the cream cheese. Finish with the eggs (with a pinch of Maldon on top!), everything bagel spice and a nice sprinkling of chives. Enjoy!