Food/ Pittsburgh/ Recipes

A Very Merry Brunchmas: Bagel Recipe

On the first day of brunchmas, my true love gave to me a delicious bagel recipe! The Christmas season is in full swing, and in my eyes, it starts with brunch. It is DAY 1 of my 12 Days of Brunchmas, and I could not be more excited to start the festivities with this bagel sandwich originally created by This Savory Vegan.

I made this with some minor tweaks the other night. I’m not vegan, so I used my go to plain Philadelphia cream cheese, lots of butter, and I added some sunny side up eggs.

Veggies for bagel toppings
Arugula, Micro greens, onions, radishes, tomatoes, avocados, and parmesan
Eggy Bagel with cheese and veggies
Eggy Bagel with cheese and veggies

Hot tip: Instead of toasting the bagel in a toaster, toast in a pan with butter. Make sure to butter and toast both sides! It’ll take 5-10 minutes, but it’s worth it.

Prep Time: 20 Minutes

Serves: 2 generously

What You’ll Need

  • 2 everything bagels sliced in half and toasted
  • 1 oz plain cream cheese (or jazz it up with flavors)
  • 1 large tomatoes sliced
  • 1/4 red onion sliced
  • 2 radishes thinly sliced
  • 1/2 avocados sliced
  • 1 cup arugula
  • 1/4-1/2 cup thinly sliced parmesan
  • micro greens to taste
  • 2 eggs
  • 1 tbsp butter
  • salt and pepper to taste

Instructions

  1. Spread 1 tbsp of cream cheese on the bottom half of your toasted bagel
  2. Make your eggs however you like; I prefer Sunny Side Up
  3. Once your eggs are cooked, add them to the bagel and pile on your toppings.
  4. Top each bottom slice with arugula, micro greens, tomato, red onion, avocado, radishes, and 3-5 slices of cheese. (I used parmesan, but make it your own!)
  5. Place the top slices and serve it while it’s hot.

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5 Comments

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