Breakfast Bagel ‘FEAT’ (fish, egg, avocado, tomato) Sandwich
Servings
2SERVINGS
Servings
2SERVINGS
Ingredients
Sandwich
Sauce
Instructions
Salmon
  1. Preheat oven to 400 F.
  2. Place the salmon on a baking sheet, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon of olive oil and sprinkle with salt & pepper.
  3. Put the salmon in the oven & set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven & let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing. Slice each portion in half.
Poached Eggs
  1. Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or 2) into a small cup. With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
  2. Cook for about 2 1/2 to 3 minutes. Using a slotted spoon, remove the egg (or eggs) to a dish.
Bagels
  1. Slice bagels, lightly butter & toast on a griddle. Spread the toasted bagel with roasted garlic mayo. Assemble the sandwich by layering with roasted salmon, red onion, tomato slices, salmon, avocado slices & poached egg. Top with remaining bagel half if you wish or serve it on the side.
Recipe Notes
  • In a 400 F. oven, salmon needs to bake for 4 minutes per ½ inch of thickness.
    • ½ inch fillet – 4 minutes
    • 1 inch fillet – 8 minutes
    • 1 ½ inch fillet 12 minutes