Description
All to often, bagel sandwiches are deemed unhealthy. This one has avocado and kale for added goodness, making this indulgent breakfast healthier. Plus, bacon and eggs are a good source of protein, right? Eat up and be ready to get egg yolk all over you!
Note: Using an actual everything bagel is the key to this sandwich.
Ingredients
- 2 whole Everything Bagels, Toasted
- 4 slices Bacon, Cut In Half
- 1 Tablespoon Unsalted Butter
- 2 Eggs
- 1 bunch Spinach Or Kale, Roughly Chopped
- 2 dashes Freshly Ground Black Pepper
- 2 Tablespoons Parmesan, Grated
- ½ whole Avocado, Sliced
Preparation
Put toasted bagels in the oven on the lowest setting to keep warm. In a nonstick skillet, fry bacon until slightly crispy on medium high heat. Drain bacon on paper towels.
In the same skillet, add butter and fry eggs, one at a time, over-easy until whites are set but yolks are soft and runny (unless you prefer them cooked through, but the runny part is the best part!). To do this, crack egg over the hot fat, watching until the white actual turns white and is no longer opaque. Cook for about 3 minutes, depending on your skillet. Once the white is set, flip the egg gently and cook for a minute or so, just to cook the yolk a tad. Set cooked eggs aside.
Returning to the same skillet, turn heat down to low and saute spinach or kale just until soft and wilted, about 2 minutes.
Take bagels out and put on plates. Lay greens on the bottom half of the bagel, then gently place eggs, bacon, a generous amount of freshly ground black pepper, and a generous portion of grated Parmesan. Spread avocado on top.
Do your best to keep it all together and either cut in half or dig right in. I challenge you to be able to eat this without egg yolk or avocado smeared all over your mouth and fingertips. Good luck!
