Not Your Bodega's Breakfast Bagels

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Toasty bagels with sundried tomato pesto, pepper jack cheese, avocado, arugula, and egg.

Prep Time: 5ish minutes

Cook Time: 5ish minutes

Yield: 2 bagel sandwiches


Ingredients

2 of your favorite bagels (everything or sesame are my recs)
4 tbsp sun-dried tomato pesto
1/2 avocado
4 slices pepper jack cheese
2 eggs
handful of arugula
salt
pepper
red chili flake
garlic powder
olive oil

Instructions

  1. Set your oven to low broil. Cut the bagels open.

  2. Spread 1 tbsp of sun-dried tomato pesto on each side of the bagels.

  3. Layer 2 slices of pepper jack on the top halves of the bagels.

  4. Put both the top halves and the bottom halves on a sheet pan. Broil until bagels are toasty and the cheese is melted. Make sure you keep an eye on it! Broilers can be tricky.

  5. While the bagels are in the oven, heat a bit of olive oil in a pan. Use this to cook your eggs sunny side up. Season with a touch of salt, pepper, garlic powder, and red chili flake. (Tbh, most of the time I’ll just scramble the eggs, but the sunny side up one looked better for the pics.)

  6. Slice the avocado (mashing is totally acceptable too).

  7. Assemble! On the bottom half of the bagel, layer the avocado and season with salt, pepper, and garlic powder. If you like things a little spicy, you can add more red pepper flake here too.

  8. Arugula goes on top of the avocado, then the egg. Put the cheesy half of the bagel on top of the egg, and eat. You’ll probably need a few napkins to catch all that drippy yolk.


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