- 2 everything bagels
- 6 large eggs
- 4 strips bacon
- 2 slices provolone cheese
- 1 avocado thinly sliced
Green goddess sauce:
- ½ cup whole milk Greek yogurt
- 1 cup equal parts parsley cilantro, chives, and dill, chopped
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Cook your bacon per your preference - I like to bake mine at 400℉ for 20 minutes on a lined baking sheet on top of an oven-safe cooling rack (sprayed with non-stick spray).
Meanwhile, combine all the ingredients for the green goddess sauce in a food processor and pulse until smooth.
If you don't have a food processor or just don't want to clean it right now, you can also chop the herbs and garlic really finely and then mix with the other ingredients in a bowl.
Next, make the eggs (my super easy method!). In a non-stick skillet on medium-low heat add 1 tablespoon butter or neutral oil, crack the eggs directly into the pan and then quickly mix around to "scramble" using a rubber spatula. Continue stirring in a figure-eight motion for about 5-8 minutes until cooked through but still looking a little wet. Add a pinch of salt and pepper.
To assemble - cut your bagels in half. Spread 1 tablespoon green goddess sauce on the bottom of each, followed by a slice of cheese. Then top equally with the eggs, bacon, and avocado. Enjoy!
Calories: 924kcal | Carbohydrates: 69g | Protein: 46g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 536mg | Sodium: 1813mg | Potassium: 1004mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1680IU | Vitamin C: 13mg | Calcium: 331mg | Iron: 5mg
Course: Breakfast, Brunch
Cuisine: American
Keyword: Eggs, Sandwich