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Breakfast Bagel

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Servings: 4 Prep: 15 min Gluten Free Homestyle No Leftover Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Gluten Free Bagel, Tomato, Sea Salt

Ingredients

1 teaspoon apple cider vinegar, or any light vinegar

2 gluten free bagel ⚠

1 large tomato ⚠

2 avocados

2 cloves garlic

2 tablespoons extra virgin olive oil

1 cup arugula

4 large eggs

sea salt, to taste ⚠

ground black pepper, to taste

Instructions

1. Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs for poaching.

2. While water is coming to a boil, slice bagels in half and toast. Slice tomato and avocado. Press garlic into oil and brush on cut side of toasted bagels.

3. Garnish bagel with arugula, avocado, and sliced tomato.

4. To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over.

5. Remove with slotted spoon. Place on top of bagel and vegetables.

6. Season with salt and pepper to taste. Serve open faced.

Per serving incomplete

5565

Cal

Carbs

646g

Fat

Protein

Carbs 1%

Fat 99%

Protein 1%