I’ve never been crazy about bagels and lox, but Naomi is a big fan of it. This year I decided to switch it up a little bit and swapped out the bagel for heart-shaped puff pastry that the boys can easily stamp out.

Thank goodness we did a test run of these so I could shoot the ones seen here, because I’m down with the flu and I’m leaving it to the boys to make Valentine’s Day breakfast. Sure, they won’t look like this, but Cole has assured me, “We got this, Dad.” I’m pretty sure Naomi is going to love them even if they look like they were smooshed and smashed together by little boy hands.

As for the rest of the day, I’m going to cash-in on an IOU. For as bad as this flu is, I’m managing to binge watch all sorts of craziness on NetFlix — so there’s that to brighten things up between the chills, coughs and delirium.

I know, wah. Pssst. . . Okay, maybe the delirium is a bit of a stretch, but admittedly, I love being taken care of by Naomi. I’m not going to complain about homemade chicken soup and fluffed pillows.

Yield: 6 2 1/2-inch hearts

Puff Pastry and Lox

Ingredients

1 sheet puff pastry (I used Pepperidge Farm)
4 oz. cream cheese
4 oz. smoked salmon
radishes
cucumber
chives

Instructions

Thaw puff pastry according to directions. Stamp out 2 1/2-inch hearts. Place hearts on a parchment lined baking sheet. Use a fork and poke holes all over heart (this will prevent the hearts from excessively puffing up). Bake at 400F for 12 minutes or until golden.
Evenly divide cream cheese and spread a layer on to puff pastry hearts. Layer each heart with salmon, cucumber, radish slices and chives.

Filed Under: Breakfast