This open-faced sandwich recipe comes from Marsha via a favorite bagel joint of hers in the Newport Coast area of California. I don't remember the name of the store, but it's not a chain, which makes it difficult to order it out. Just get the supplies and eat in.
Avocado Bagel
1/2 Sesame Bagel, Toasted
1 Tablespoon Cream Cheese
1/5 Avocado, Sliced
Lemon Pepper in Grinder, To Taste
Salt, To Taste
Cover the bagel with the cream cheese. (Marsha is very generous with the cream cheese.) Top with the avocado slices, sliced your preferred thickness. (Marsha's son, Austin, likes his slices super thin.)
Sprinkle with Salt and fresh ground lemon pepper to taste.
Down in the basement of the La Tour Notre Dame Best Western was a small room with brick walls and archways and nice tables with chairs crammed up against the wall to provide enough seating. Many Europeans don't do breakfast. At most, it's a hot drink and roll. Occasionally, juice accompanies the meal. I learned pineapple juice is quite popular in France.
or email: