Ingredients
Iced coffee
- Coffee brewed to your liking
- Your choice of sweetener optional
- Your choice of creamer optional
- Ice
Bagel with garlic herb cream cheese
- 2 Your choice of bagel sliced in half
- 4 TBSP Garlic herb cream cheese
Two poached eggs over arugula
- 2 TBSP White vinegar
- 4 Eggs
- 2 cups Arugula
- 1 tsp Extra-virgin olive oil
- ½ tsp Lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Brew coffee and refrigerate to cool.
- Toast bagel halves until golden brown and spread evenly with garlic herb cream cheese.
- In a saucepan, bring 3 inches of water to a gentle simmer. Stir in vinegar.
- Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and slide the egg in. Repeat with remaining eggs. Poach 3–4 minutes for runny yolks, or longer if firmer yolks are desired.
- Toss arugula with olive oil, lemon juice, salt, and black pepper.
- Remove eggs with a slotted spoon, drain on a paper towel, and place over arugula. Season with salt and black pepper.
- Pour cooled coffee over ice, add sweetener and creamer as desired.
- Serve poached eggs with arugula alongside the bagel and iced coffee.
Nutrition
Calories: 542kcal | Carbohydrates: 59g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 357mg | Sodium: 782mg | Potassium: 341mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1339IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 3mg
Poached Eggs
Ingredients
Iced coffee
- Coffee brewed to your liking
- Your choice of sweetener optional
- Your choice of creamer optional
- Ice
Bagel with garlic herb cream cheese
- 2 Your choice of bagel sliced in half
- 4 TBSP Garlic herb cream cheese
Two poached eggs over arugula
- 2 TBSP White vinegar
- 4 Eggs
- 2 cups Arugula
- 1 tsp Extra-virgin olive oil
- ½ tsp Lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Brew coffee and refrigerate to cool.
- Toast bagel halves until golden brown and spread evenly with garlic herb cream cheese.
- In a saucepan, bring 3 inches of water to a gentle simmer. Stir in vinegar.
- Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and slide the egg in. Repeat with remaining eggs. Poach 3–4 minutes for runny yolks, or longer if firmer yolks are desired.
- Toss arugula with olive oil, lemon juice, salt, and black pepper.
- Remove eggs with a slotted spoon, drain on a paper towel, and place over arugula. Season with salt and black pepper.
- Pour cooled coffee over ice, add sweetener and creamer as desired.
- Serve poached eggs with arugula alongside the bagel and iced coffee.
Nutrition
Calories: 542kcalCarbohydrates: 59gProtein: 24gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 357mgSodium: 782mgPotassium: 341mgFiber: 3gSugar: 2gVitamin A: 1339IUVitamin C: 3mgCalcium: 129mgIron: 3mg
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