lox and bagel

Ingredients

• Butter

  Unsalted

  ½ tbsp or 7g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Everything Bagel Thins

  Thomas'

  1 bagel or 46g

• Cream cheese

  1 tbsp or 15g

• Red Onion

  Freshdirect

  1 ⅓ small raw or 93g

• Avocados

  Raw, All commercial varieties

  ½ cup, sliced or 73g

• Chinook salmon

  Fish, smoked, (lox), regular

  1 oz or 28g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

Directions

1. Put a small pan over medium heat and melt the butter. Swirl it around to coat the pan. Add the tomatoes. Cook until the tomatoes release their juices and most of the juice evaporates, about 5 to 7 minutes.
2. Crack the eggs into a bowl. Add salt and pepper to taste. Beat the eggs lightly with a fork.
3. Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan. Using a spatula, gently mix the eggs and tomatoes. Carefully stir the eggs to keep them from forming chunks. Turn down the heat as low as possible.
4. Once the eggs are done, turn off the heat. Serve as desired and enjoy!

Similar Foods

• Bagel with Cream Cheese and Lox
• Cream Cheese, Lox, and Capers English Muffin
• Ham and Cheddar Bagel
• Goat Cheese and Pear Bagel
• Veggie and Cheese Bagel Sandwich
• Cream Cheese and Pastrami Bagel