Ingredients
Frappuccino
- 1 cup Coffee cooled
- ½ cup Milk
- ½ cup Ice
- 2 TBSP Sugar or to taste
- Whipped cream optional, for topping
Bagel with Cinnamon Honey Butter Cream Cheese
- 4 TBSP Cream cheese softened
- 1 TBSP Honey
- ½ tsp Ground cinnamon
- 2 Your choice of bagel sliced
Arugula Salad
- 2 cups Arugula
- 1 tsp Extra-virgin olive oil
- ½ Lemon juiced
- Salt to taste
- Black pepper to taste
Poached Eggs
- 1 TBSP White vinegar
- 4 Eggs
Instructions
- Brew the coffee. Then refrigerate to cool.
- Prepare the cinnamon honey cream cheese: In a small bowl, mix together the softened cream cheese, honey, and ground cinnamon until smooth. Set aside.
- Toast the bagels according to your preference. Once toasted, spread the cinnamon honey cream cheese generously over each half. Set aside.
- Prepare the Poached Eggs: Fill a medium saucepan with water and add the white vinegar; bring it to a gentle simmer over medium heat.
- Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and carefully slide each egg into the water. Poach for 3 - 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set on a paper towel to drain.
- Prepare the Arugula Salad: While the eggs are poaching, in a large bowl, toss the arugula with olive oil, lemon, salt, and pepper.
- Prepare the Coffee Frappuccino: In a blender, combine the cooled brewed coffee, milk, ice, and sugar. Blend until smooth and frothy. Top with whipped cream if desired.
- Serve the eggs over arugula salad with bagel and frappuccino.
Nutrition
Calories: 397kcal | Carbohydrates: 33g | Protein: 16g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 364mg | Sodium: 248mg | Potassium: 515mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1564IU | Vitamin C: 34mg | Calcium: 200mg | Iron: 2mg
Poached Eggs over Arugula
Ingredients
Frappuccino
- 1 cup Coffee cooled
- ½ cup Milk
- ½ cup Ice
- 2 TBSP Sugar or to taste
- Whipped cream optional, for topping
Bagel with Cinnamon Honey Butter Cream Cheese
- 4 TBSP Cream cheese softened
- 1 TBSP Honey
- ½ tsp Ground cinnamon
- 2 Your choice of bagel sliced
Arugula Salad
- 2 cups Arugula
- 1 tsp Extra-virgin olive oil
- ½ Lemon juiced
- Salt to taste
- Black pepper to taste
Poached Eggs
- 1 TBSP White vinegar
- 4 Eggs
Instructions
- Brew the coffee. Then refrigerate to cool.
- Prepare the cinnamon honey cream cheese: In a small bowl, mix together the softened cream cheese, honey, and ground cinnamon until smooth. Set aside.
- Toast the bagels according to your preference. Once toasted, spread the cinnamon honey cream cheese generously over each half. Set aside.
- Prepare the Poached Eggs: Fill a medium saucepan with water and add the white vinegar; bring it to a gentle simmer over medium heat.
- Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and carefully slide each egg into the water. Poach for 3 - 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set on a paper towel to drain.
- Prepare the Arugula Salad: While the eggs are poaching, in a large bowl, toss the arugula with olive oil, lemon, salt, and pepper.
- Prepare the Coffee Frappuccino: In a blender, combine the cooled brewed coffee, milk, ice, and sugar. Blend until smooth and frothy. Top with whipped cream if desired.
- Serve the eggs over arugula salad with bagel and frappuccino.
Nutrition
Calories: 397kcalCarbohydrates: 33gProtein: 16gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 364mgSodium: 248mgPotassium: 515mgFiber: 1gSugar: 31gVitamin A: 1564IUVitamin C: 34mgCalcium: 200mgIron: 2mg
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