Vegetarian Breakfast Bagel Sandwich with Romesco

Ingredients

• 4 Tablespoons romesco sauce
• 1-2 Tablespoons unsalted butter or neutral oil
• 2 eggs
• 2 everything bagels (sliced)
• 4 Tablespoons plain cream cheese (divided)
• 1 avocado (sliced, divided)
• 1/2 cup arugula (divided)
• Handful of microgreens (optional)

Instructions

1. 1

   Prepare the romesco sauce in a food processor if you don't already have it made or bought.

2. 2

   Eggs: Heat a non-stick skillet (or well-seasoned cast-iron skillet) over medium-high heat. Melt 1-2 tablespoons of butter or a drizzle of oil in the center of the pan. Once hot, crack the eggs into the melted butter. Cook for 3-4 minutes until the whites are set. Then, flip the egg and cook for an additional 1-2 minutes until the yolks are cooked as desired. I recommend still runny with set egg whites.

3. 3

   Meanwhile, toast bagels. Then, spread one bagel half with around 2 tablespoons of cream cheese, and the other with 2 tablespoons of romesco sauce. Repeat on the other bagel.

4. 4

   Finish assembling the sandwiches by layering on the arugula and microgreens if using, half of the avocado slices, and then the fried egg. Top with the other half of the bagel and enjoy!