What's that expression about, if you're going to do something then do it right? Well, this is a breakfast sandwich done right. More of a weekend project for me but definitely a special Sunday morning treat. Maybe even an amazing brunch for two after a good long sleep.
The loaded egg salad is my nod to a veggie omelet. I love how the crunch of the carrots and bell peppers contrast with the creamy dressing and the tang of a drop of mustard. And yes, you might want to make an extra couple of eggs here, too, because you will stand there and eat this with a spoon.
Loaded Egg Salad Bagel with Honey Roasted Bacon
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ingredients (2 Servings)
- 4 Eggs
- 1 Tablespoon red onion, finely minced or grated
- 2 Tablespoons bell pepper, finely diced
- 2 Tablespoons shredded carrots
- 1 Tablespoon chopped parsley or microgreens such as micro arugula or cilantro
- 3 Tablespoons mayonnaise
- 1/2 Teaspoon mustard
- Salt and pepper to taste
- 6 Slices thick cut bacon
- 1 - 2 Tablespoons honey
- 2 Slices American cheese (optional)
- 2 Bagels, sliced in half
Bring a large pot of water to a boil and add the eggs. Cook on high for 10 minutes and then run under cold water to stop the cooking. Allow to sit in the cold water until cool enough to handle and then peel and chop into small pieces.
Combine the mayonnaise and mustard in a bowl and add the chopped eggs, red onion, bell pepper, shredded carrots and parsley or micro greens. Stir just until combined and season with salt and pepper to taste.
To assemble the sandwich, lightly toast the bagels and place one slice of cheese on each bottom half. Top with the egg salad and honey bacon.
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For more information about honey, as well as recipes made with honey, visit the National Honey Board at honey.com and check out their Facebook, Pinterest, Twitter, Instagram and YouTube pages.
This recipe is sponsored by the National Honey Board. Thank you for supporting the products I love and use in my kitchen.