Tomato and Egg Bagel recipe - ingredients, nutrition and when to eat it
This simple sandwich is made by tucking tomato and egg between the halves of a bagel.
This simple sandwich is made by tucking tomato and egg between the halves of a bagel. The fresh tomato and soft, fluffy egg make it a good fit for a busy morning or light lunch.
Bread & brunch · 12 minutes to cook
Nutrition (per 231.2g serving): 420.1 kcal · protein 17g · carbohydrate 56.5g · fat 13.9g · sodium 1041mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the tomato into slices that aren’t too thin so they hold their shape in the bagel.
Tips: Cook the egg slowly over low heat for a tender, moist texture.
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Ingredients (1 serving)
- Bagel — 1 pc
- Egg — 1 pc
- Tomato — 0.5 pc
- Cooking oil — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp