*Servings: 2
Calories 217, Protein 16g, Total Fat 12g, Carbs 13g, Fiber 7g
Ingredients:
1 tablespoon I can’t Believe It’s Not Butter, Lite
2 large eggs
1/2 avocado
Salt & Pepper
1/4 teaspoon red pepper flakes (optional)
Chopped fresh herbs: cilantro parsley, chives, etc.
Instructions:
Slice bagel in half. If the hole is very small, tear out some of the center to make it larger.
Lightly spread the cut sides of the bagel with butter.
In a small bowl, mash the avocado with the salt, black pepper, and red pepper flakes (if using). Taste and add additional seasoning if desired.
For each bagel half: Heat a non-stick skillet over medium. Place the bagel in the skillet butter-side down. Let toast a few minutes until golden, then flip and place on a plate, toasted side up.
Spread the cut side with mashed avocado.
Return the bagel to the skillet, avocado-side up. Crack an egg in the center of the hole (for easier transfer, you can also crack the egg in a small bowl, then gently pour it into the hole), then cover the skillet and let cook until the egg is set, about 3 minutes for a medium-soft yolks (if your skillet does not have a lid, you can also place a sheet pan over the top—the idea is to trap heat to cook the egg more quickly).
Transfer to a serving plate, sprinkle with any desired toppings. Enjoy immediately.