Breakfast Bagel
This is a fantistic breakfast bagel, vegetables, egg with whole wheat bagel, really a very nice start of the day.
Yield
1 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
bagels
whole wheat, toasted |
* |
| 1 | large |
eggs
preferably organic |
|
| 1 | teaspoon |
apple cider vinegar
or any light vinegar |
|
| 2 | slices |
tomatoes
|
*
|
| 2 | slices |
avocados
|
*
|
| 2 | ounces |
cheese
low-fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
bagels
whole wheat, toasted |
* |
| 1 | large |
eggs
preferably organic |
|
| 5 | ml |
apple cider vinegar
or any light vinegar |
|
| 2 | slices |
tomatoes
|
*
|
| 2 | slices |
avocados
|
*
|
| 57.8 | ml/g |
cheese
low-fat |
|
Directions
Bring water and 1 teaspoon vinegar to a light boil in a shallow pan.
Make sure there is enough water to cover egg.
While water is coming to a boil, slice bagel in half and toast.
Top bagel with egg and rest of ingredients poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over.
Remove with slotted spoon.
Place on top of bagel and vegetables.
Season with salt and pepper to taste.
Serve open faced.
