For the nights when you cannot possibly bring yourself to cook a meal, these garden veggie bagels will hit the spot.
Garden Vegetable Breakfast Bagels
Prep Time: 10 minutes Cook Time: 10 minutes Yield: 2 bagels
INGREDIENTS
For the Herb Cheese Spread
1/4 cup chèvre cheese (sub cream cheese)
2 tbs cream cheese
1 tbs parsley, chopped
3 tbs green onion OR 2 tbs chives, minced
3 basil leaves, minced
1 clove garlic, minced
Zest of half a lemon
1 tsp lemon juice
Salt and pepper to taste
For the Sandwiches
2 bagels, cut in half
2 eggs
1 tbs olive oil
Salt and pepper to taste
2-3 tbs prepared hummus
8-10 slices of cucumber
8 thin slices of green bell pepper
8 cherry tomatoes, halved or sliced
DIRECTIONS
Toast your bagels to your liking. Add all of the ingredients for the herb cheese spread to a small mixing bowl. Use a spatula or spoon to mix well until creamy. Taste and adjust seasoning. Set aside until read to use.
Prepare your eggs. Heat up a medium sized frying pan over high heat. Add the olive oil to the pan. Once it begins to shimmer, crack your eggs into the pan and season with salt and pepper. After 1-2 minutes, when the whites are almost set, pop the yolk and flip the egg. Allow it to cook for 15 seconds then remove the pan from heat and flip again, to stop the yolk from cooking. Remove the eggs from the pan and set aside until ready to use.
Spread one half of your bagel with half of the hummus, and the other half with half of the herb cheese spread. Place one egg on one half, and on the other half, arrange half of the cucumber, bell pepper, and tomato slices. Repeat step 3 with your second bagel. Close your bagel sandwiches and serve immediately.