Recipe
Breakfast
Chef's Not Just for Breakfast Bagel Sandwich
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. Hy-Vee sriracha sauce | ||
| 2 tbsp. Hy-Vee mayonnaise | ||
| ½ tbsp. Hy-Vee butter | ||
| 1 egg | ||
| Salt and pepper, to taste | ||
| 1 Hy-Vee bakery fresh everything bagel, sliced in half and toasted | ||
| 2 strips crisp cooked bacon | ||
| 2 thin slices tomato | ||
| 2 thin slices red onion | ||
| ½ avocado, sliced | ||
| ¼ c. alfalfa sprouts |
Directions
- In a small bowl, mix sriracha and mayonnaise and set aside.
- In a saute pan, melt butter and add egg, being sure to not break the yolk. Season with salt and pepper and cook for 2 minutes or until edges are crispy. Gently turn egg over and continue to cook for 45 seconds to 1 minute, being sure to not break or overcook the egg yolk. Set aside, keeping egg warm.
- Assemble sandwich by spreading sriracha mayo on bottom piece of bagel.
- Add bacon, tomato, red onion, avocado and sprouts and top with over easy egg and remaining top of bagel.
Nutrition facts
Servings
910 Calories per serving
Amounts Per Serving
- Total Fat: 54g
- Cholesterol: 230mg
- Sodium: 1190mg
- Total Carbohydrates: 85g
- Protein: 27g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 30%
0%
Iron 30%
0%
Calcium 8%
Recipe Source:
Chef Andrew from Ankeny #1