Crispy Egg & Avocado Bagel with Herby Salad
Toasted bagel loaded with creamy avocado, a runny-yolk fried egg, melted cheese, and fresh greens. A breakfast that's restaurant-quality but takes under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 whole everything bagels, halved
- 2 whole large eggs
- 1 whole avocado, ripe
- 2 oz sharp cheddar or gruyère, sliced
- 2 cups mixed salad greens (arugula, spinach, or butter lettuce)
- ½ whole lemon
- ¼ whole red onion, thinly sliced
- 2 tbsp neutral cooking oil
Instructions
- 1
Toast bagel halves cut-side up in a toaster or under the broiler until golden and crispy, 3–4 minutes.
- 2
While toasting, halve the avocado, remove the pit, and scoop onto the warm toasted bagel halves. Squeeze lemon juice over avocado.
- 3
Heat oil in a 10-inch skillet over medium-high until it shimmers, about 60 seconds.
- 4
Crack eggs into the pan and fry without stirring until whites set but yolks still jiggle, 3–4 minutes.
- 5
Lay a slice of cheese on each fried egg in the pan, cover with a lid, and let it melt, 1 minute.
- 6
Slide a cheese-topped egg onto each avocado-topped bagel half. Toss greens with red onion and a squeeze of lemon, then serve alongside.
Tools you’ll need
- toaster or broiler
- 10-inch skillet with lid
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
