Ingredients
Sausage
- 4 Breakfast sausage links
Bagel with Veggie Cream Cheese
- 1 Your choice of bagel sliced
- 2 TBSP Vegetable cream cheese
Poached Eggs
- 1 TBSP White Vinegar
- 4 Eggs
Arugula Salad
- 2 cups Arugula
- 1 TBSP Extra-virgin olive oil
- 1 tsp Lemon juice
- Salt to taste
- Black pepper to taste
Orange Juice
- 16 oz Orange juice cold
Instructions
- Preheat the oven to 400°F (204°C).
- Cook the sausages on a baking sheet in the oven according to package instructions until browned and cooked through.
- Fill a large saucepan with water and bring to a simmer over medium heat. Add vinegar to help the eggs hold their shape. Crack each egg into a small bowl or cup, then gently slide them one by one into the simmering water. Poach for about 3 - 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- In a mixing bowl, toss arugula with a drizzle of olive oil, lemon juice, salt, and black pepper to taste. Divide the dressed arugula between two plates.
- Spread a generous amount of the veggie cream cheese on each toasted bagel half.
- Serve the eggs over arugula with sausage and orange juice.
Nutrition
Calories: 467kcal | Carbohydrates: 25g | Protein: 22g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 368mg | Sodium: 489mg | Potassium: 791mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1446IU | Vitamin C: 118mg | Calcium: 112mg | Iron: 3mg

Poached Eggs
Ingredients
Sausage
- 4 Breakfast sausage links
Bagel with Veggie Cream Cheese
- 1 Your choice of bagel sliced
- 2 TBSP Vegetable cream cheese
Poached Eggs
- 1 TBSP White Vinegar
- 4 Eggs
Arugula Salad
- 2 cups Arugula
- 1 TBSP Extra-virgin olive oil
- 1 tsp Lemon juice
- Salt to taste
- Black pepper to taste
Orange Juice
- 16 oz Orange juice cold
Instructions
- Preheat the oven to 400°F (204°C).
- Cook the sausages on a baking sheet in the oven according to package instructions until browned and cooked through.
- Fill a large saucepan with water and bring to a simmer over medium heat. Add vinegar to help the eggs hold their shape. Crack each egg into a small bowl or cup, then gently slide them one by one into the simmering water. Poach for about 3 - 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- In a mixing bowl, toss arugula with a drizzle of olive oil, lemon juice, salt, and black pepper to taste. Divide the dressed arugula between two plates.
- Spread a generous amount of the veggie cream cheese on each toasted bagel half.
- Serve the eggs over arugula with sausage and orange juice.
Nutrition
Calories: 467kcalCarbohydrates: 25gProtein: 22gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 368mgSodium: 489mgPotassium: 791mgFiber: 1gSugar: 20gVitamin A: 1446IUVitamin C: 118mgCalcium: 112mgIron: 3mg
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