Open faced breakfast sandwich

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Breakfast is probably my favorite meal of the day. I’m convinced that if brunching was an olympic sport (and I didn’t have to work every weekend), I would take home the gold medal. So on my days off, I take full advantage of a hearty breakfast. This morning’s was an open faced sandwich with spinach, tomato, and turkey, topped with a beautiful sunny side up egg. For the bread element I used half of a whole wheat bagel from Brooklyn Water Bagel.

Apparently LA’s bagels aren’t good (according to East Coasters), so my boyfriend and I decided to hit up this place that engineers their water to be similar to that of the water used in New York’s famous bagels. If you weren’t aware, what separates good bagels (and pizza) from meh bagels (and pizza) is the water. I guess Chicago and New York got all the good water and the rest of us are just doomed. Anyway, I didn’t have much to compare Brooklyn Water Bagel to, as I’ve only had a bagel from New York once (5 years ago–I think it was alright), but they were pretty good, so we decided to take half a dozen home.

It was perfect for my open faced sandwich, but a slice of bread or english muffin are some other acceptable substitutes. This sandwich is super versatile, as you can top with any veggies, cheese, meat, and egg style you want. Some advice, if you don’t like messy food or are afraid to eat messy food in front of people, I suggest going with a different egg style–over hard or scrambled, maybe. As for me, bring on the yolk (it was legitimately up my nose at one point).

Enjoy.

Ingredients

  • Half a whole wheat bagel
  • Low-fat vegetable cream cheese
  • Spinach
  • Tomato
  • Sliced turkey
  • Egg
  • Non-stick cooking spray
  • Salt and pepper

Instructions

Heat up a non-stick skillet over medium heat and spray with cooking spray. Once your pan is heated, cook eggs as desired. I cooked mine sunny side up. For this style, crack an egg in a pan and season with salt and pepper (I’ve been trying to use less salt, so I just put pepper on mine). Once the whites looks almost completely opaque, cover the pan with a lid and turn off the heat. You want the whites to be fully cooked, but the yolk to stay runny. This method takes time to perfect, so don’t give up if it doesn’t turn out the first time around.

While the egg is cooking, pop your bagel in the toaster. Spread with cream cheese and layer on your toppings. Gently lay your egg on top and serve.

 

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