Bacon, Egg & Avocado Bagel Sandwiches
45 min442 kcal each
Two-ingredient Greek-yogurt bagels stacked with soft scrambled eggs, crisp bacon, tomato and avocado. The bagels bake ahead, so weekday sandwiches take ten minutes.
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Plan this recipeIngredients
for 4 servings- Plain flour125 g
- Greek yogurt, plain, non-fat245 g
- Baking powder2 tsp
- Eggs10 piece
- Bacon4 slice
- Tomato4 slice
- Avocado115 g
- Olive oil spray½ tsp
- Salt1 pinch
- Black pepper1 pinch
- Chili flakes1 pinch
Method
Prep 10 min · cook 35 min- Heat the oven to 190 °C and line a baking sheet with baking paper.
- Mix the flour, baking powder and a pinch of salt, then work in the yogurt until a shaggy dough forms; knead on a floured surface for about a minute until smooth.
- Divide into 4 pieces, roll each into a rope and pinch the ends together into a ring; bake for 22–25 minutes until golden, then cool on a rack.
- Cook the bacon in a large non-stick pan over medium heat for 6–8 minutes until crisp, then drain on paper towel and halve each slice.
- Wipe the pan, mist it with oil and scramble the beaten eggs with salt and pepper over medium-low heat until just set, 2–3 minutes.
- Split the bagels and fill each with egg, bacon, a tomato slice, avocado and a pinch of chili flakes.
- Bagels keep for 3 days in an airtight tin or 3 months frozen. Assemble the sandwiches fresh.
Nutrition
per servingCal
442
Protein
28g
Carbs
30g
Fat
23g
Of 23g of fat per serving, 6.6g is saturated.
