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Breakfast Bagel

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Recipe

This is a fantistic breakfast bagel, vegetables, egg with whole wheat bagel, really a very nice start of the day.

 

Yield

1 servings

Prep

5 min

Cook

5 min

Ready

10 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ each bagels
whole wheat, toasted
*
1 large eggs
preferably organic
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1 teaspoon apple cider vinegar
or any light vinegar
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2 slices tomatoes
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2 slices avocados
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2 ounces cheese
low-fat
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Ingredients

Amount Measure Ingredient Features
0.5 each bagels
whole wheat, toasted
*
1 large eggs
preferably organic
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5 ml apple cider vinegar
or any light vinegar
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2 slices tomatoes
* Camera
2 slices avocados
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57.8 ml/g cheese
low-fat
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 18470% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 241mg 80%
Sodium 244mg 10%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 27g
Vitamin A 10% Vitamin C 0%
Calcium 23% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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