Ingredients
Sausage
- 4 links Breakfast sausage links
Bagel with Cinnamon Honey Cream Cheese
- 4 oz Cream cheese
- 1 tsp Ground cinnamon
- 2 TBSP Honey
- ½ tsp Vanilla extract
- 2 Your choice of bagel sliced
Poached Egg over Arugula Salad:
- 4 Eggs
- 1 TBSP White vinegar for poaching
Arugula Salad
- 2 cups Arugula
- 1 tsp Extra-virgin olive oil
- ½ tsp Lemon juice
- Salt to taste
- Black pepper to taste
Orange Juice:
- 16 oz Orange juice
Instructions
- Prepare the ingredients per the instructions above.
- Preheat the oven to 400F (204C).
- Cook the sausage in the oven to an internal temperature of 155F (68C).
- Fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat for poaching the eggs.
- In a small bowl, combine the cream cheese, ground cinnamon, honey, and vanilla extract. Mix until well blended.
- Crack the eggs into separate small bowls to ensure they are fresh and ready for poaching.
- Rinse the arugula and pat it dry with paper towels.
- While the water is heating for poaching the eggs, spread the cinnamon honey cream cheese generously on each half of the sliced bagels. Place the bagels on serving plates.
- Once the water is simmering, add the vinegar to the water, then carefully slide each egg into the water and poach for about 3 - 4 minutes, or until the whites are set but the yolks are still runny.
- While the eggs are poaching, dress the arugula with a drizzle of olive oil, lemon, salt, and black pepper to taste.
- Portion the dressed arugula.
- Once the eggs are done, carefully remove them from the water using a slotted spoon and place them on top of a bed of arugula.
- Serve the eggs with sausage, cinnamon honey cream cheese bagel, and orange juice.
Nutrition
Calories: 520kcal | Carbohydrates: 46g | Protein: 17g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 385mg | Sodium: 312mg | Potassium: 742mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2168IU | Vitamin C: 117mg | Calcium: 173mg | Iron: 3mg
Poached Eggs over Arugula
Ingredients
Sausage
- 4 links Breakfast sausage links
Bagel with Cinnamon Honey Cream Cheese
- 4 oz Cream cheese
- 1 tsp Ground cinnamon
- 2 TBSP Honey
- ½ tsp Vanilla extract
- 2 Your choice of bagel sliced
Poached Egg over Arugula Salad:
- 4 Eggs
- 1 TBSP White vinegar for poaching
Arugula Salad
- 2 cups Arugula
- 1 tsp Extra-virgin olive oil
- ½ tsp Lemon juice
- Salt to taste
- Black pepper to taste
Orange Juice:
- 16 oz Orange juice
Instructions
- Prepare the ingredients per the instructions above.
- Preheat the oven to 400F (204C).
- Cook the sausage in the oven to an internal temperature of 155F (68C).
- Fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat for poaching the eggs.
- In a small bowl, combine the cream cheese, ground cinnamon, honey, and vanilla extract. Mix until well blended.
- Crack the eggs into separate small bowls to ensure they are fresh and ready for poaching.
- Rinse the arugula and pat it dry with paper towels.
- While the water is heating for poaching the eggs, spread the cinnamon honey cream cheese generously on each half of the sliced bagels. Place the bagels on serving plates.
- Once the water is simmering, add the vinegar to the water, then carefully slide each egg into the water and poach for about 3 - 4 minutes, or until the whites are set but the yolks are still runny.
- While the eggs are poaching, dress the arugula with a drizzle of olive oil, lemon, salt, and black pepper to taste.
- Portion the dressed arugula.
- Once the eggs are done, carefully remove them from the water using a slotted spoon and place them on top of a bed of arugula.
- Serve the eggs with sausage, cinnamon honey cream cheese bagel, and orange juice.
Nutrition
Calories: 520kcalCarbohydrates: 46gProtein: 17gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 385mgSodium: 312mgPotassium: 742mgFiber: 1gSugar: 39gVitamin A: 2168IUVitamin C: 117mgCalcium: 173mgIron: 3mg
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