The 'Everything 2.0' & The Soho L.E.O. Tower
Chapter 1 — Making the Bagels
There is a moment on a Saturday morning in Manhattan when you are handed a warm bag smelling of toasted malt and cured fish that makes the long wait entirely worth it. This recipe is the blueprint for recreating that exact sixteen-dollar Orchard Street magic in your own kitchen. It marries the foundational Jewish-American L.E.O. scramble with the unabashedly luxurious tower presentation championed by a new generation of obsessive bagel shops. Respect the ratios, purge the water from your tomatoes, and execute the assembly with the exactitude of a veteran counter staffer.
Before you start
Hollow out the bagels for a structurally sound sandwich.
If your homemade bagels are properly dense, use your thumbs to scoop out a trench in the top and bottom halves. This "moat" cradles the slippery eggs and capers, preventing ingredients from blowing out the sides when you take your first bite.
Ingredients
- white sesame seeds1 tbsp
- black sesame seeds1 tbsp
- poppy seeds1 tbsp
- dried minced garlic1 tbsp
- dried minced onion1 tbsp
- kosher salt1 tsp
- fennel seeds1 tsp
- caraway seeds1/2 tsp
- full-fat block cream cheese12 oz
- scallions3 med
- fresh dill2 tbsp
- unsalted butter2 tbsp
- neutral oil1 tsp
- yellow onion1 med
- eggs8 large
- heavy cream1/4 cup
- kosher salt1 pinch
- black pepper1 pinch
- Nova smoked salmon4 oz
- malt-boiled bagels6 large
- tomatoes2 large
- hothouse English cucumber1 med
- red onion1/2 small
- non-pareil capers2 tbsp
- fresh dill fronds1/4 cup
- Nova smoked salmon4 oz
Method
- 01
Mix the Everything 2.0 seasoning blend.
In a small bowl, combine the white sesame seeds, black sesame seeds, poppy seeds, minced garlic, minced onion, one teaspoon of kosher salt, and the crushed toasted fennel and caraway seeds.
- 02
Whip the scallion-dill schmear.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 2 minutes until aerated and entirely smooth, then fold in the chopped scallions, minced dill, and exactly one tablespoon of your prepared seasoning blend.
- 03
Purge the tomatoes of excess moisture.
Lay the thick tomato slices on a paper towel-lined wire rack, sprinkle lightly with salt to allow osmosis to draw out the water, let sit for 10 minutes, and gently pat the tops completely dry to protect the structural integrity of your bagel.
- 04
Caramelize the onions patiently.
Place a heavy-bottomed skillet over medium-low heat, add the butter and neutral oil, and slowly sauté the diced onions for 12 to 15 minutes until they achieve a deep, golden sweetness that will counter the salty lox.
- 05
Scramble the eggs to soft, frothy curds.
Vigorously whisk the eggs, heavy cream, a small pinch of salt, and black pepper for at least 45 seconds until uniform and highly frothy, then pour over the caramelized onions and gently push from the edges toward the center using a silicone spatula.
- 06
Fold in the lox completely off the heat.
When the eggs are 85 percent cooked and still slightly glossy, remove the skillet from the heat entirely and immediately fold in the 4 ounces of chopped lox, allowing the ambient heat to warm the fish without rendering out its delicate fat.
- 07
Construct the tower and assemble the canonical build.
Arrange the cured vegetables and cold sliced Nova on a tiered tray. To build the sandwich, schmear the bottom half of the bagel generously using a twisting motion, press the dried tomatoes into the fat, mound the warm L.E.O., drape a ribbon of cold salmon on top, garnish with red onion and capers, and hit it with a final heavy pinch of the seasoning.
Notes
Sourcing the right cured fish matters.
Traditionalists prefer the aggressive salinity of heavily salt-cured belly lox to season the unsalted eggs. If you can only source lightly cured, cold-smoked Nova, it works perfectly—just ensure you don't overcook it in the pan.