"Let's enhance your morning egg bagel sandwich with the following: an organic crispy sunny side up egg that's laying on hass avocado slices with sea salt , crème fraîche drips , pepper , wild arugula leaves , grated gran padano cheese and a homemade gochujang spiced sauce that will give each bite that balanced flavor you are looking for .. Please sit back , relax and enjoy -- #food #homemade #eater"
Bagel Egg Sandwich
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Ingredients:
1 organic egg
1 Bagel of your choice (everything bagel or sesame)
Half hass avocado
2 tbsp. of Crème Fraiche
Wild arugula leaves
Grated Gran Padano Cheese (the more the better)
Gochuang Korean Sauce (For drizzling – can be found in Korean/Asian grocery stores)
Madon Sea Salt (sprinkle) Fresh black pepper
Preparation:
It all starts with a fresh organic egg that is fried in a hot olive oil to make sure it gets crispy and crunchy on the sides. Make sure to drop the egg in the pan once the oil is hot.
Once, that complete set the egg on the side and start by layering the crème fraiche on a freshly baked toasted bagel of your choice, followed by sliced avocado. Now we add the egg, then grated gran padano, the wild arugula leaves, the Gochuang sauce drizzle and we finish it off with a madon sea salt flakes and a crack of fresh pepper. Bon Appetit
1 organic egg
1 Bagel of your choice (everything bagel or sesame)
Half hass avocado
2 tbsp. of Crème Fraiche
Wild arugula leaves
Grated Gran Padano Cheese (the more the better)
Gochuang Korean Sauce (For drizzling – can be found in Korean/Asian grocery stores)
Madon Sea Salt (sprinkle) Fresh black pepper
Preparation:
It all starts with a fresh organic egg that is fried in a hot olive oil to make sure it gets crispy and crunchy on the sides. Make sure to drop the egg in the pan once the oil is hot.
Once, that complete set the egg on the side and start by layering the crème fraiche on a freshly baked toasted bagel of your choice, followed by sliced avocado. Now we add the egg, then grated gran padano, the wild arugula leaves, the Gochuang sauce drizzle and we finish it off with a madon sea salt flakes and a crack of fresh pepper. Bon Appetit