The Baked Eggplant Sandwich is nothing short of a delicious picnic sandwich that’s the perfect way to enjoy a summer day.
– 1 bagel – 2 tbsp olive oil – 1 tbsp basil pesto – 2 eggs – Salt to taste – Pepper to taste – 2 oz mozzarella or havarti – ½ cup arugula – ½ avocado, sliced
Beat the eggs in a bowl with a fork and season them with salt and black pepper to taste. Pour the olive oil in a pan over medium heat and cook them on a non-stick pan on medium low and make one big pancake of them.
When the eggs are just about done on both sides, place the mozzarella on top of it and fold the eggs on top of the cheese. Cook for 30 seconds to a minute or until the mozzarella has melted.
Cut the bagel in half and spread pesto on both of the halves. Place arugula on the bottom half and add the cheesy egg. Add avocado slices. Season with some salt and pepper to taste if you like. Top with the second bagel half.
The Egg Avocado and Pesto Bagel Sandwich is a delicious and easy-to-make picnic option that is sure to please.