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Ingredients
- 1 Bagel (Parmesan) We use Tom's Food Market's Parm Bagels - but you can use any bagel you like, including GF!
- 1 egg Try farm fresh!
- 1 slice provolone cheese
- 1/2 cup packed spinach
- 1/4 cup diced bell peppers and onion
- 3 Tbsp Bridge Sauce Available at The Redheads, Leland Mercantile, Hansen Foods, Oryana Food Coop, and online!
- 1 small-med diced potato
- 1 -2 slices tomato
Ingredients
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Instructions
- Boil potato. You can skip that step if you prefer to fry from raw.
- Cut bagel in half. Put bottom half on medium heat on flat top grill, griddle, or sautee pan inside up. Crack an egg in the center of the bagel hole. Allow to cook briefly, then flip and cook briefly. Your egg will continue to cook once you add the cheese, so you don't want to overcook it in this first stage.
- At this point, you can start to brown your boiled potatoes and mix in your peppers and onions too.
- Flip the bottom half of the bagel with the egg in it back over and add provolone cheese atop the egg. Flip to grill the provolone until golden brown.
- Add the top half of the bagel to the heat to toast lightly on each side or put in toaster.
- Heat a sautee pan to medium and add spinach with a tablespoon or two of water and cover to steam. Check your bottom bagel and remove from heat if cheese is golden brown.
- Place bottom of bagel on plate, cheese and egg side up. Top with steamed spinach and slices of tomato. Add your combined potatoes, peppers and onions to the plate and top everything with The Redheads Bridge Sauce! Finally, add the top of you bagel to the plate and serve with a smile!
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