Wednesday, August 4, 2010

Open Faced Bagel Sandwich

This is a recipe for a simple breakfast sandwich made with scrambled eggs and a bagel.  I put it together on a whim one morning using what I had left over in my fridge, and it really is that easy to assemble as long as you have eggs and some kind of bread.  The mushrooms can be substituted with red bell peppers, or a meat element like bacon or breakfast sausages can easily be added for a delicious breakfast.  The recipe below serves two but if you’re really hungry, you know what to do.

Open Faced Bagel Sandwich
1 bagel, cut in half and toasted
3 eggs
1 tablespoon plain Greek yogurt
1 cup of mushrooms, chopped
¼ an onion, chopped
Spring baby greens
Parmesan cheese
Olive oil
Salt and pepper

1. In a pan over medium heat, pour a tablespoon of olive oil.  Add mushrooms to the pan. 
2. When mushrooms start releasing liquid add onions.  Season using salt and pepper.
3. Meanwhile whisk eggs and yogurt in a separate bowl.
4. Once the mushrooms and onions start browning pour in the egg mixture.
5. Cook the eggs and scramble, until light and fluffy.
6. Divide the scrambled eggs on top of each bagel half and finish by sprinkling some parmesan cheese.

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