Helpful Tips
Storage
- Fridge: Once assembled, wrap the bagel tightly in parchment paper or foil and store in an airtight container in the fridge for up to 2 days. For best results, add fresh avocado just before eating.
- Freezer: Cook and cool the eggs first, then assemble the bagel without avocado. Wrap individually in parchment paper, then place in a freezer-safe bag or container. Freeze for up to 1 month.
Substitutions
For a plant-based option, try using scrambled tofu instead of eggs.
If you want a lower-carb option, you could swap the bagel for a whole grain wrap.
If avocado isn’t your thing, try adding a few slices of tomato or a smear of hummus.
You can swap spinach for rocket or kale
Add extra protein with a few slices of turkey or smoked salmon
Ingredients
- 1 tbsp butter for cooking
- 3 large eggs, whisked
- 1 bagel, sliced in half
- Small handful of spinach leaves
- 1 – 2 tbsp cottage cheese
- 2 slices of avocado
Directions
- Heat a pan over medium heat and add the butter, allowing it to melt and coat the bottom of the pan.
- Pour the whisked eggs into the pan, swirling it to cover the surface of the pan evenly.
- Place the bottom half of the bagel in the centre of the pan, on top of the cooking eggs. Let the egg cook for a few minutes until the edges start to set.
- Carefully flip the egg and bagel over, folding the overhanging edges of the egg onto the bagel.
- Spread cottage cheese on the bagel and layer with spinach leaves and avocado.
- Once the bottom of the bagel is toasted to your liking, place the top half of the bagel on top. Cut the sandwich in half and serve immediately. Enjoy!
See more Breakfast Recipes
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