Bagel Bennies

Cook Time: 20 min
Yield: 6 servings
Calories: 340
Protein: 20g

The kind of breakfast sandwich you eat with a knife and fork. These are one-egg bennies—for a hungrier crowd, use two. The foolproof sauce can be made in the microwave or stovetop.

Ingredients

6 eggs

4 cups water (divided)

1/2 cup unsalted butter

1 pkg Hollandaise Sauce Mix

6 small bagels (split & toasted)

2 tomatoes

6 slices (1 oz/28 g each) of low-sodium turkey or ham

3 cups baby spinach

Everything Bagel Wholefood Topper (optional and to taste)

Preparation

Fill six Prep Bowls with ½ cup cold water each. Crack one egg into each bowl. Partially cover each bowl with lid. If your microwave is equipped with a turntable, place bowls on the edge of the turntable; avoid crowding the middle for even cooking. Microwave until yolk is set to your liking, about 3 min for a medium poach or jammy yolk. Carefully remove bowls from microwave. Using a spoon, place eggs on a plate lined with paper towel or kitchen towel.
In a medium sized bowl, melt butter, uncovered, on high, 40–60 sec. Whisk in sauce mix and 1 cup water until well combined. Microwave, uncovered, on high for 2 ½ min, stirring halfway through.
To serve, place bagels on plates. Thickly slice tomatoes and divide tomatoes, turkey, and spinach on bottom halves of bagels. Place one egg on each bagel half. Drizzle at least 2 tbsp sauce over top. Sprinkle with pinches Everything Bagel Topper, if desired, and cover with top halves of bagels.