Ingredients
| everything bagels, halved and toasted |
4
|
| garden vegetable cream cheese |
1/4 cup
|
| medium avocado, sliced |
1
|
| large tomato, sliced |
1
|
| large eggs |
4
|
| Tbsp. oil |
2
|
Directions
- PLACE four bagel halves on a plate. SMEAR about ½ tablespoon cream cheese over each bagel half. PLACE a tomato slice on four of the halves and TOP with a few slices of avocado.
- BREAK eggs into separate custard cups.
- In a small nonstick skillet over low heat, ADD ½ tablespoon oil. POUR the egg into the pan and cook 1-1½ minutes, until the whites are mostly cooked. FLIP and continue cooking about 30 seconds, until whites are fully set. SLIDE over tomato slice. REPEAT with remaining eggs and sandwiches.
- TOP each with remaining bagel halves.
- SERVE. REFRIGERATE leftovers up to 3 days.
Nutritional Info
Per Serving: 1/6th of Recipe
| Calories |
520
|
| Total Fat |
24 g
|
| Saturated Fat |
6 g
|
| Cholesterol |
195 mg
|
| Polyunsaturated Fat |
3 g
|
| Monounsaturated Fat |
1.5 g
|
| Sodium |
500 mg
|
| Carbohydrates |
27 g
|
| Sugar |
11 g
|
| Fiber |
6 g
|
| Protein |
18 g
|
| Vitamin A |
100 mcg
|
| Calcium |
160 mg
|
| Iron |
3.1 g
|
| Vitamin D |
1 mcg
|
| Folate |
70 µg
|
| Choline |
160 mg
|
| Potassium |
420 mg
|