Ingredients
Bagel with Cinnamon Honey Cream Cheese
- 2 Your choice of bagel sliced
- 4 oz Cream cheese
- 1 tsp Ground cinnamon
- 2 TBSP Honey
- ½ tsp Vanilla extract
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
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- 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.
- Brew and prepare the coffee to your liking.
- 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 one poached egg on top of each bed of arugula.
- Serve with the cinnamon honey cream cheese bagel and coffee.
Nutrition
Calories: 418kcal | Carbohydrates: 23g | Protein: 15g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 385mg | Sodium: 310mg | Potassium: 287mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1714IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg
Poached Eggs over Arugula
Ingredients
Bagel with Cinnamon Honey Cream Cheese
- 2 Your choice of bagel sliced
- 4 oz Cream cheese
- 1 tsp Ground cinnamon
- 2 TBSP Honey
- ½ tsp Vanilla extract
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
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- 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.
- Brew and prepare the coffee to your liking.
- 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 one poached egg on top of each bed of arugula.
- Serve with the cinnamon honey cream cheese bagel and coffee.
Nutrition
Calories: 418kcalCarbohydrates: 23gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 385mgSodium: 310mgPotassium: 287mgFiber: 1gSugar: 20gVitamin A: 1714IUVitamin C: 3mgCalcium: 148mgIron: 2mg
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