Elevated Fried Egg Bagel Sandwich
This recipe is one of my new favorites. We have been experimenting with having eggs for dinner, as they are a relatively inexpensive protein source, to help cope with the rising costs of groceries. I wanted to come up with a way to make the eggs savory and dinner-appropriate, so I experimented with different add-ons.
The recipe below is my favorite combination, but don't be afraid to change out the ingredients and customize it to your own dietary restrictions. If onions and peppers don't work for you, swap them out for another cooked veggie. Or you can remove the cheese if you have trouble with dairy. This sandwich is hearty and easy to digest, and the avocado has anti-inflammatory properties.
It was such a surprising hit the first time I made it that I decided to make it again, and share the recipe. The below recipe makes 2 sandwiches.
Ingredients that work for my Crohn's diet
- 2 bagels, plain, sliced
- 2 eggs
- 1 onion
- 1/8 cup roasted red pepper strips
- 1 avocado
- 1 tbsp butter
- 1 tbsp canola oil
- 2 tbsp Swiss cheese, shredded
Directions for my elevated fried egg bagel sandwich
- Peel and thinly slice the onion.
- Melt the butter over low heat, then add the sliced onion.
- Cook the onion over low heat until cooked and lightly caramelized.
- In another pan, heat canola oil over medium-low heat.
- Carefully crack and add the eggs to the pan. (Alternately, you can crack the eggs into a bowl first and then pour them into the pan.)
- Once the whites have firmed up, carefully flip the eggs over. Continue cooking until set and yolk is done to your liking. (I prefer my eggs hard.)
- While the eggs and onions are cooking, toast your bagels.
- Peel and slice the avocado.
- Now for the assembly: Place the egg on top of the bottom of the bagel. Next, place a layer of the red pepper strips on top of the egg, then some of the onion and the sliced avocado. Sprinkle some of the Swiss cheese, and then carefully replace the top of the bagel.
- calories: 513
- carbohydrates: 42.1g
- cholesterol: 185mg
- dietary fiber: 8.4g
- potassium: 627mg
- protein: 15.2g
- saturated fat: 8.7g
- sodium: 405mg
- sugars: 6.4g
- total fat: 33g
Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.
Do you have a diagnosis story to share?