i make this sandwich almost every day. literally. it’s the perfect thing for when i come home from a morning workout, since it’s got just the right amount of carbs, protein and deliciousness.
what you need:
1 mini bagel
4 oz salmon lox
2 eggs
bell peppers (i use three or four of the trader joe’s baby bells)
spinach (i love spinach so i use a LOT)
dash of balsamic vinegar
chevre goat cheese
what you do:
start by toasting your mini bagel. while it’s toasting, add a tiny bit of oil to your frying pan and let it heat. when it’s crackling, turn the heat down and crack one egg. cook your eggs however you like. i love mine a little bit yolky, so i let it cook (flip it once or twice) for about 2 minutes. i chop my peppers in this time… your bagel will pop up and you’ll want to immediately spread the chevre on both sides of the bagel and let it sit. when your first egg is done, set it on one side of your bagel and go ahead and cook the other one. top both eggs with salmon lox and throw your chopped bell peppers into the pan. after about thirty seconds, add the spinach. thirty seconds after that, pour in your balsamic and mix them all together. your pan will start to smoke with the addition of the vinegar… don’t worry… after you mix them all together, turn your burner off and pour the mix on top of the bagels.
wine pairing:
this is definitely a brunch/lunch dish, so how can you go wrong with an effervescent sparkling wine from italy? make a light champagne cocktail with a sugar cube, two dashes of grapefruit bitters and prosecco, or treat yourself to a delightful mimosa: 1/2 orange juice, 1/2 sparkling wine. pep it up with a splash of cranberry juice for a smoother flavour.
best way to eat these: with a fork and knife! enjoy!!
step by step photos: