Cheesy Egg & Avocado Chimichurri Bagel
Cheesy Egg & Avocado Chimichurri Bagel. Good morning guys and happy Saturday !! Come have breakfast with us with this extra cheesy loaded breakfast sandwich. Filled with an herby omelette, lots of mozzarella cheese, and an avocado Chimichurri. Toasted over melted butter and topped with an avocado and arugula salad. This one is so good and you guys need this for a beautiful Saturday morning !!
So it isn’t super often anymore that you catch us sharing breakfast recipes. Especially savory breakfast recipes. It’s been over a year since the last time we shared an egg breakfast recipe with you guys. We used to do breakfast every single Sunday, especially when it was the peak of covid times and there really wasn’t anything else to do. So, we used to post breakfast all the time. Now we have kind of fallen off with our breakfast recipes. Maybe we will have to bring back Sunday brunches? What do you guys think?
Anyway, today is a beautiful day out and it’s Saturday. I was up super early because my parents were leaving for my brothers graduation super early. Since I had the house to myself I got in a quick workout and then decided I was in the mood to go all out with breakfast today and share the delicious recipe with you guys. Plus we won’t be cooking later since we are going out for a celebration dinner, so it was the perfect breakfast opportunity.
And guys….this bagel is so good. I mean who doesn't love a breakfast sandwich?! They are a classic and a favorite always. And this one is next level. The bagel is layered with Avocado Chimichurri, lots and lots of mozzarella cheese, and an herby omelette. So basically, a little bit of everything here.
But the best part?! The bagel is toasted up in the skillet with some butter to make the outside buttery and the cheese super melty on the inside. I mean I think it really takes the bagel to a whole new level of deliciousness. And of course, I couldn’t stop there, so I topped it with an avocado and arugula salad.
The cheese pull on this bagel is insane, the flavors are so summery, and it’s honestly really pretty for this photo. Happy Saturday guys !! I know we will be celebrating later ;))) Congrats to my brother, Mike !!
Ingredients
1 bagel; halved
2 eggs
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped dill
1/2 teaspoon toasted sesame seeds
salt and pepper
4 tablespoons butter; divided
1/2 cup mozzarella
1 avocado; diced
1 cup arugula
2 tablespoons olive oil
red pepper flakes
For the Avocado Chimichurri
1/3 cup olive oil
1 cup fresh parsley
juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
Directions
Make the Avocado Chimichurri. Add all ingredients to the bowl of a food processor and pulse until coarsely chopped. Taste and adjust seasonings. Set aside.
In a medium bowl, add the eggs, basil, dill, toasted sesame seeds, salt, and pepper. Whisk to combine.
In a medium skillet, melt 2 tablespoons of butter. Add the eggs. Using a spatula move the eggs toward the middle of the pan then tilt the pan until the runny eggs take their place. Flip the eggs and cook until the other side has set. Fold in half and transfer to a plate.
In another medium bowl, add the avocado, arugula, olive oil, red pepper flakes, salt, and pepper. Toss to combine.
Assemble the bagel. Spread the chimichurri on the bottom half of the bagel. Top with a layer of mozzarella, the omelette, and more mozzarella. In the same skillet, melt the remaining 2 tablespoons of butter. Place the bagel in the skillet and cook until both sides are toasted and cheese it melt. Serve topped with avocado and arugula salad.
