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Breakfast – for me – is a “feast or famine” situation.
On the weekends? Full-on indulge. Pancakes, waffles, omelettes – I love that I can take the time to not only make a dish that requires more than two ingredients, but that I also HAVE the time to sit down and properly enjoy it. Preferably with a tall glass of iced coffee and the Sunday papers (okay – maybe just the Arts and Real Estate sections. But still.).
But during the week it’s a different story. That iced coffee? Still got it, but I’m typically running all over the house with it, quickly sipping in between getting dressed, packing lunches and blowing my hair. And breakfast is no better. I’m not one of those people who can skip it (who ARE you people, anyway?), so I have to have something. But fast. A fried egg. A bowl of cereal. An energy bar.
As a native New Yorker – born and raised in Brooklyn – I take my bagel cred very seriously. And though we had our share of top-notch bagel shops just blocks from our home, we also always had Lender’s® Bagels in the freezer. They were – and are – our favorite store bought bagel, with that perfect crunchy-on-the-outside, chewy-on-the-inside texture.
Fast forward to the present – where you can always find Smart Balance® Buttery Spread in my fridge. Mike has used it for years – it contains no hydrogenated or partially hydrogenated oils and is zero trans fat. As we get older we are trying more and more to monitor not only what we eat, but the ingredients we cook and bake with too.
And since Chelsea became a vegan a few years ago, Smart Balance® Buttery Spread has figured prominently in many of the meals and treats that I make for her – mac and cheese, cinnamon rolls, and her favorite frosted sugar cookies. It’s ideal because it’s dairy-free, yet bakes like butter in so many recipes.
I wanted to create a fun breakfast recipe that I could pull together on a busy weekday morning, yet would feel a bit more special than my usual fare. Bonus points if I could eat it with one hand, as it is unlikely that I’ll ever be able to sit down on a Wednesday.
I started with a mash-up of two of my favorite breakfasts – egg-in-a-hole and avocado toast. And I swapped the bread for a Lender’s® bagel. Because everything’s better on a bagel, right?
Turns out, yes.
All ingredients can be found at your local Walmart:
This was super fast and so delicious – and took just a bit more time than my usual fried egg. Since it cooks mostly unattended I can slip in one or two tasks in between, and in just a few minutes I’ve got a weekend-worthy breakfast. That can be eaten, properly, with a knife and fork.
Or more likely, with one hand.
You know, on a Wednesday.
How do you do breakfast?
1 Lender’s® bagel, halved
1 – 2 tablespoons Smart Balance® Buttery Spread
1 small ripe avocado, halved, pitted and sliced
shredded cheddar (optional)
salt and pepper to taste
Use a cookie cutter or small glass to cut out a larger opening from the center of each bagel half.
Heat a skillet over medium-high heat. Add 1 tablespoon of Smart Balance® Buttery Spread and heat till melted and bubbling. Place the bagel in the pan, cut sides down, along with the cut-outs. Cook till golden brown, about 3 minutes.
Flip the bagel and cut-outs and place avocado slices on each bagel half. Carefully pour one egg into each opening, and sprinkle with some cheddar (if using).
Cover pan and cook till whites are cooked through and yolks are to your desired level of doneness (I like them runny if I’m using a knife and fork, more firm if making a sandwich). This will take from 3 to 5 minutes.
Transfer to a plate, season with salt and pepper and serve immediately.
This delicious recipe brought to you by Sheri Silver