avocado and tomato bagel sandwich
These avocado and tomato bagel sandwiches make a delicious breakfast or lunch! The combination of flavors is so fresh and summery! Add an egg for extra protein or leave off and use dairy free cream cheese to make it vegan friendly. Just use a gluten-free bagel to make it completely gluten-free!
INGREDIENTS
Bagel Sandwich: (makes 1)
1 toasted bagel (Use gluten-free if needed. I like everything bagels)
1/2 avocado, pitted and sliced or mashed
2–3 tomato slices, from your favorite tomato (I like heirloom tomatoes)
several basil leaves, roughly chopped/chiffinade
1–2 tablespoons chive and onion cream cheese, recipe below
generous pinch of salt and pepper
Chive & Onion Cream Cheese:
8 oz. regular or dairy-free cream cheese, softened
3–4 tablespoons minced red onion, more or less to taste
1–2 tablespoons chopped chives, more or less to taste
2–4 chive blossoms, broken up and petals separated, optional
pinch of salt and pepper
INSTRUCTIONS
Chive & Onion Cream Cheese:
In a small bowl, beat together cream cheese, red onion, chives, and chive blossoms. Season with salt and pepper, to taste. Best if made ahead of time so the flavors have time to develop, but I’ve also used it right after making. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Bagel Sandwich:
Spread a generous amount of chive and onion cream cheese on one or both bagel halves. Layer bottom half of bagel with tomato slices, then top with a sprinkle of salt and pepper. Add avocado, then the fresh basil. Place other half of bagel on top and enjoy!
