BLT Bagel and Egg Sandwiches

Something Extra:
The Healthy Issue 2013

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BLT Bagel and Egg Sandwiches

BLT Bagel and Egg Sandwiches
2 Udi's Gluten Free Bagels, halved
4 Applegate Naturals Uncured Turkey Bacon slices, halved
2 tsp. olive oil
3 cups kale 1/2-inch pieces (remove tough ribs and stems)
1/4 tsp. Raley's Isle of Capri Seasoned Sea Salt
8 slices tomato
4 slices Jarlsberg Lite Cheese
4 eggs, fried

We’ve given the classic BLT a face lift with turkey bacon, kale and gluten-free bagels. To reduce the cholesterol in this recipe, skip the yolk and use two egg whites instead.

Prep: 10 minutes, Cook: 15 minutes, Serves: 4

1. Toast bagels and place on a foil-lined baking sheet.

2. Cook bacon in a large skillet over medium heat for a few minutes on each side or until browned and cooked through. Place on bagel bottoms.

3. Add oil, kale and sea salt to skillet. Cook for 2 minutes or until kale is lightly wilted. Place tomatoes in skillet and cook until warmed.

4. Place kale, tomatoes and cheese on bagels. Broil for 2 to 3 minutes to melt cheese. Place a fried egg on each.

Nutritional Information:
380 calories, 25 g Protein, 17g total fat (4g sat., 0g trans.), 33 g carbohydrate, 3 g fiber, 4 g sugar, 25 0mg cholesterol, 710 mg sodium, 10 points


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