Avocado and Egg Bagel Breakfast Sandwich with Paleo Hollandaise Sauce
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1 sandwich
Ingredients
  • For the sandwich
  • Gluten free bagel of choice*
  • 1 whole egg
  • ¼ avocado, sliced
  • 2 slices of a tomato
  • small pinch of arugula
  • 2 pieces of bacon
  • For the Hollandaise Sauce
  • 3 tbsp Kerry Gold Butter
  • 2 egg yolks
  • 1 tbsp fresh lemon juice
  • ⅛ tsp paprika
  • salt and pepper to taste
Instructions
  1. First, make the hollandaise sauce by adding all of the ingredients to a wide mouthed mason jar. Insert an immersion blender into the jar and blend until it becomes a smooth and somewhat thick consistency. Set aside.
  2. To make the sandwich, place a skillet on the stove over medium high heat and cook the bacon. Remove the bacon from the skillet leaving behind the grease. Pat the grease off of the bacon with a paper towel and set aside. Reduce heat to medium and cook your egg to your liking. While egg is cooking, toast your bagel.
  3. In this order on the bottom half of the bagel, add the arugula, tomato slices, egg, avocado and desired amount of hollandaise sauce. Have the bacon on the side or place on your sandwich. Place the other half of the bagel on top.
  4. Enjoy!
Notes
*I used a Canyon Bakehouse Everything Bagel
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/02/19/avocado-and-egg-bagel-breakfast-sandwich-with-paleo-hollandaise-sauce/