With creamy avocado, runny egg and a herby mayo topping, this is the perfect Vegetarian Bagel Breakfast Sandwich to start your day!
I love a bagel sandwich for a simple be elegant lunch. My Breakfast Bagel Sandwich with Smoked Salmon is another favourite!
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I get way too tired with cereal or toast for breakfast in the morning. I’m constantly on the lookout for breakfast ideas that will give the right sort of fuel to start the day without boring me with the same old options.
The challenge is that it also has to be be fast, because no one has time to waste in the mornings!
Bagel egg sandwich
As much as I love a piece of toasted sourdough in the morning, nothing can really beat a bagel. A bagel fills you up in a way that a piece of bread never could, and the chewy and dense texture just feels right in the mouth.
This recipe will work with all sorts of bagels. I’ve used plain and multi-seed, but pretty much any savoury bagel will do!
Toppings for a sandwich like this are very personal. I love the fresh flavours of tomato and avocado to go with the fried egg and chewy bagel. Choose heirloom tomatoes if you can find them!
Herb mayonnaise
It is the mayonnaise that really makes this bagel egg sandwich sing! The fresh herb flavours and hint of garlic meshes perfectly with the creamy mayonnaise to make a truly moorish topping!
While a herb mayonnaise is absolutely perfect for this sandwich, it is actually very versatile. Since making this recipe, I’ve used it with lots of other sandwiches and as a topping at a barbecue.
How to make it
This breakfast bagel sandwich is incredibly easy to make. All it really takes is a couple of minutes to prepare the ingredients and then a couple more to assemble.
When your herb mayonnaise topping is made, heat up a frying pan and add a bit of butter or oil. Fry the egg as you like it, although for my money, a runny yolk just cannot be beat in a sandwich like this!
Toast your bagel while the egg is frying and smear a tablespoon or two of the herb mayonnaise, split between both top and bottom.
With that ready, it’s time to assemble! Layer on the egg with tomatoes, avocado and any other toppings that will make you happy.
Recipe tips and notes
- Looking to add a bit of flair? You can always get creative in your choice of bagel. I’ve used a plain bagel as a lovely platform for the other sandwich ingredients, but different savoury varieties will all add a different twist on this bagel sandwich.
- If you are looking for a bit of bonus nutrition, reach for a whole grain bagel. Not only will it have extra fibre, but the texture will be fantastic as well.
- Feel free to increase or decrease the volume of herbs added to the mayonnaise according to your taste.
- I love a runny yolk with my egg. It makes for a messier eating experience, but I don’t mind for a second. If you prefer, poached eggs or even an omelette will also be wonderful on this sandwich!
Serving suggestions
The toppings for any sandwich are always very personal. For me, a herby mayo with sweet, ripe tomato is just about perfect, especially when you layer on a savoury, runny egg and creamy avocado.
But your mileage may vary, so add on anything that will make you happy!
On most days, I don’t need anything alongside this bagel sandwich for it to be a filling, satisfying breakfast or brunch. But on those days where my appetite reaches another level, I add a side of Chipotle Mayo Roasted Potato Wedges.
Storage and leftovers
An assembled sandwich will get soggy fast, so this is one that should be eaten as it’s made, not kept for leftovers.
But the herb mayonnaise will last a good long while, so you may want to keep extra around to enjoy later. Just how long will depend on the age of your mayo, so check packaging for best before dates. It should be good for a couple of months.
More hot breakfast recipes
- Oatmeal Pancakes
- Bacon, Stilton and Caramelised Onion Quiche
- Chorizo Breakfast Hash with Feta
- Turkish Eggs Çılbır
Vegetarian Bagel Breakfast Sandwich
Ingredients
- 4 bagels
- 115g/½ cup mayonnaise
- 2 tbsp chives
- 1 tbsp dill
- 1 clove garlic
- 4 eggs
- 1 tomato
- 1 avocado
- 4 leaves lettuce
Instructions
- Add the mayonnaise to a mixing bowl. Finely chop the dill and chives and mince the garlic and add to a small bowl. Stir to combine.
- Fry the egg on a hot frying pan with oil or butter. At the same time, slice the bagel in half and toast the bagel.
- Assemble the sandwich by spreading the mayonnaise topping on the toasted bagel, then adding the egg and other toppings of your choice.
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