Bagels are a great after school / pre-swim / post-swim snack for my kids. It was a happy day when I learned that Panera has Baker’s Dozen Tuesdays – every Tuesday you can get 13 bagels for $6.99. While they aren’t organic, the ingredient list is better than most pre-packaged bagels at the store. I buy an assortment, get them sliced and with freezer bags. I halve them when I get home and leave some out, freezing the rest for the week. They are mostly for my kids, but usually once a week my husband and I will indulge in a bagel ourselves! This is a treat for us until we start swimming several miles a day! 😉 😉
I don’t know about you, but I don’t really enjoy a bagel with cream cheese or nut butter enough to ingest all that gluten! I love an egg bagel sandwich, but there is still always something missing. Buttering the egg bagel doesn’t do it for me, and neither does cream cheese. This morning I remembered a delicious sandwich that I had in Oregon shortly before moving back east. The most delicious part was the dill dressing. I was starving this morning and didn’t have the brain power to come up with some great sauce, so I just mixed Veganaise with a bunch of dill weed. It was just the right touch for the sandwich, and I will never eat another egg sandwich without it again!
Egg-traordinary Bagel Sandwich
- bagel (I used sesame)
- 2 eggs
- shredded cheese or slice of cheese
- tomato slices
- red onion slices
- dill sauce (Veganaise or mayonnaise mixed with capers and dill weed to taste – the more dill the better in my opinion!)
- fresh ground pepper
Cook eggs on low, breaking yolk while cooking. Use fresh bagel, or defrost/toast if it was pulled from the freezer. Load everything onto the bagel finishing off with the delicious dill sauce!
Be forewarned, you might want to make two sandwiches or extra sauce. This is seriously yummy!