Italian bagel with scrambled eggs
A toasted bagel topped with Italian herbs and topped with creamy scrambled eggs, soft avocado, and tender turkey breast. Doesn't that sound like a delicious lunch? Top it off with some garden cress, and the fun can begin!
Bereidingswijze
Preheat the oven to 170°C (350°F). Mix half of the Italian herbs with two-thirds of the extra virgin olive oil and brush the bagels with it.
Divide the bagels over a baking sheet lined with baking paper and place them in the oven for 5 minutes.
Meanwhile, halve the avocado, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into thin slices.
Scramble the eggs with the black pepper, sea salt, remaining Italian herbs, and crème fraîche. Heat the remaining olive oil in a pan and cook the egg mixture for 5 minutes until scrambled. Meanwhile, chop the garden cress.
Cut the bagels in half and spread the mature cheese on the bottom of the bagel, place the turkey fillet and avocado on top and finish with the scrambled eggs.
Garnish the bagel with the garden cress and place the lid on.
Ingrediënten
- 2 el Verstegen Italiaanse Kruiden
- 3 el extra vierge olijfolie
- 4 bagels
- 2 avocado’s
- 5 eieren
- ½ tl Verstegen Zwarte Peper
- ½ tl Verstegen Zeezout
- 200 g crème fraîche
- 4 plakken belegen kaas
- 100 g kalkoenfilet
Benodigdheden
- Brush
