Desperately trying to make nicoise bagels a thing.
Hello hello! I brought your lunch today—and it’s dreamy, easy and totally crave-worthy.
Packed with bright flavors and a heap of fresh ingredients, these Nicoise bagels are likely to become your new weekend favorite. If you love the classic Nicoise salad, you’ll recognize all the components here in a hand-friendly format.
If you adore the elements of a Nicoise—tomato, beans, olives, capers, herbs and egg—this bagel will make you very happy. The only thing missing from this riff is the potato: I wanted to avoid layering potatoes on a bagel, so the bagel itself stands in for that component.
The inspiration follows from a previous favorite: avocado and heirloom tomato bagels, which are simple and unforgettable in peak tomato season. For this version I kept the juicy tomato, added smoked salmon, drizzled a lemon-herb vinaigrette, piled on pickled onions and microgreens, and finished with a soft-boiled egg. But the real game-changer? Blistered garlic green beans.
OH MY GOSH.
I’m admittedly in a green bean phase, and these blistered beans push the sandwich over the top. The soft-boiled egg adds richness—you could fry an egg instead if that’s your preference.
I also like chopped olives and capers on this bagel for that briny pop. If you’d rather avoid a messy spread, an olive tapenade works well too. Smoked salmon feels essential here because it pairs so naturally with a bagel, but you can substitute tuna or omit fish for a vegetarian option layered with extra veggies.
Are you hungry yet? Making a grocery list? Good—this one is worth it. It’s full of vegetables and bright flavors, and the assembly is simple enough for a quick lunch or an impressive brunch spread.
You can serve these open-faced as small bites for a brunch party, or set everything on a platter so guests can build their own bagels. There’s flexibility—leave off the olives for those who don’t love them, or double the salmon for serious fish lovers.
Do it for yourself today—lunch will be glorious.
Nicoise Bagels
Nicoise Bagelwiches
Yield:
2
to 4, is easily multiplied
20 mins
30 mins
50 mins
Pin Recipe
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Ingredients
Vinaigrette
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1/3 cup extra virgin olive oil
- pinch of salt
- freshly cracked black pepper
- 1 tablespoon fresh chopped herbs (chives, basil, etc)
Bagels
- ½ pound fresh green beans
- 2 large eggs
- 2 bagels, sliced and toasted
- 4 ounces smoked salmon
- 1 heirloom tomato, sliced
- pickled onions, for serving
- handful arugula or microgreens
- 2 tablespoons chopped Nicoise or Kalamata olives
- 2 tablespoons capers
- a bunch of fresh herbs
Instructions
To make the green beans:
- Preheat your grill to about 400°F. Toss the green beans with a drizzle of olive oil, a pinch of salt, pepper and a little garlic powder. Grill directly, on a grill pan or in foil, turning often, until blistered and slightly charred, about 4–5 minutes.
To make the soft boiled eggs:
- Heat about 3 inches of water in a small saucepan over medium until boiling. Reduce to a gentle simmer, add the eggs carefully and cook for 6 minutes. Remove with a slotted spoon to an ice bath. Cool completely before peeling and slicing.
To make the vinaigrette:
- Whisk together lemon juice and mustard, then whisk in the olive oil until emulsified. Season with salt, pepper and chopped herbs. Store any leftovers in the fridge and whisk again before using.
To assemble the bagelwiches:
- Drizzle vinaigrette on both cut sides of the toasted bagel. Layer a slice of tomato (seasoned with salt and pepper), smoked salmon, blistered green beans, pickled onions, chopped olives and capers. Add microgreens and top with half a soft boiled egg. Finish with a sprinkle of fresh herbs and the other bagel half.
A quick note:
- Everyone builds sandwiches differently—some like a light layer of each ingredient, others prefer them piled high. If serving hearty appetites, consider doubling portions of the salmon, beans or eggs.
Did you make this recipe?
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This makes my planned lunch today very sad.