Open Face Egg Bagel

Sometimes I feel like eggs are under appreciated and often relegated to breakfast.  Eggs for breakfast are great, but I hear there are some people out there who never eat breakfast.  In fact, the last time I ate breakfast was probably back in college. For a few months back in college, I would eat a bowl of frozen peas for breakfast before heading out to my first class.  For the life of me, I don’t know how I got the idea of having peas for breakfast in the first place, but hey, it’s better than beer and cold pizza, right?

The basic lesson of this post: eggs and peas are good all day long.  This sandwich is perfect for breakfast, lunch, and dinner.  I tastes light and fresh but leaves you feeling full and won’t leave you bogged down in a food coma after eating.  Plus, bagels are always delicious, so where can you go wrong?

I bet this would be great with a side of peas.

OPEN FACED EGG BAGEL
From Cinnamon Freud
INGREDIENTS
1 egg (preferably a few days old)
1 bagel
2 tablespoons cream cheese
2 mushrooms, thinly sliced
1 leaf lettuce, roughly chopped
1/2 tablespoon capers
Salt and pepper
DIRECTIONS
Place egg in a small saucepan.  Cover with water.  Cover pan with lid and bring to a boil over high heat.  Turn off heat and let sit, covered, for 20 minutes.  Drain water and let egg cool.  Peel off shell.  Slice egg.
Cut bagel in half. Spread cream cheese on both sides.  Top with mushrooms, lettuce, and hard boiled egg. Sprinkle capers over top.  Season with salt and pepper.

Here are some idea for variations:
Mediterranean: Bagel, hummus, cream cheese & dill, cucumber slices, olives, tomato, egg
Southern: Bagel, pimento cheese, bacon, jalapenos, egg
Hot: Toast bagel, fried egg, spinach, Hollandaise sauce

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