Shamrock Bagel Food Porn For St. Patrick’s Day
This shamrock bagel takes a healthy turn with cooked salmon, avocado and arugula. The overabundance of green allows the salmon to really stand out. Image by Instagram/@yumdujour
With St. Patrick’s Day on Friday, it’s time to reflect on the similarities between the Irish and Jews. Both like to drink, both have an inordinate dedication to family and both have nagging mothers asking when we will give them a grandchild. Something else that binds our two cultures is the St. Patrick’s Day bagel, colloquially known as a green or shamrock bagel. Its emerald hue often looks more like putrid refuse than fresh verdure — the bagels have a neon brightness that resembles the greenery in nuclear wastelands. That said, green bagels are a fun way to show your appreciation for the Irish while biting into a piece of Jewish culture. Here, for your daily dose of food porn, are a bunch of beautiful shamrock bagels.
Image by Instagram/@eamlorin
Go classic and super Jew-tastic with some lox and shmear, sprouts, tomato, red onion and capers.
Image by Twitter/@colinwilliamcunningham
To make the shamrock bagel truly breakfast-worthy, fill it with sausage, egg and cheese for a fun, treyf take on the breakfast sandwich.
Image by Instagram/@loopedfood
Let the green bagel shine with minimal accoutrements — a simple shmear of cream cheese is all you need.
Image by Instagram/wanting_smore
To go full-on Lucky Charms, dip your bagel in Fruity Pebbles — yes, Fruity Pebbles — and add birthday cake cream cheese.
Image by Instagram/@ikesbagels
The Irish and Jews share a love of corn beef, so double-down on the Irish-Jewish connection and make a bagel breakfast sandwich slathered with spicy mayo, topped with corn beef, sautéed pickles and lettuce, melded together with melted cheddar cheese. (Trey!)
Image by Instagram/@spoon_me_
To make the green bagel audaciously treyf, add crispy bacon, egg and melted cheese.
Image by Instragram/@reddsvee
From the inventor of the rainbow bagel, The Bagel Store in Brooklyn has a green-swirl version that’s perfect for St. Patrick’s Day.
Michelle Honig is the food intern at the Forward. Find her on Instagram and Twitter
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
