Everything Bagel Sandwich with Egg and Avocado

Directions

1. Place four bagel halves on a plate. Smear about ½ tablespoon cream cheese over each bagel half. Place a tomato slice on four of the halves and top with a few slices of avocado.

2. Break eggs into separate custard cups.

3. In a small nonstick skillet over low heat, add ½ tablespoon oil. Pour the egg into the pan and cook 1-1½ minutes, until the whites are mostly cooked. Flip and continue cooking about 30 seconds, until whites are fully set. Slide over tomato slice. Repeat with remaining eggs and sandwiches.

4. Top each with remaining bagel halves.

5. Serve.  Refrigerate leftovers up to 3 days.

Ingredients

• 4 everything bagels, halved and toasted
• 1/4 cup garden vegetable cream cheese
• 1 medium avocado, sliced
• 1 large tomato, sliced
• 4 large eggs
• 2 Tbsp. oil