Pesto egg bagel sandwich

Step 1/ 4

• 1 lemon
• 4 tbsp cream cheese
• salt
• pepper
• 1 avocado
• 2 sesame bagel

• fine grater
• citrus press
• bowl (small)
• cutting board
• knife

Zest and juice lemon. Add lemon zest and half the juice to the cream cheese, then season with salt and pepper. Halve and pit avocado, slice and drizzle with remaining lemon juice. Slice the bagel in half.

Step 2/ 4

• 1 tbsp butter

• nonstick pan (small)
• spatula

In a small nonstick frying pan, heat half the butter over medium-low heat, add bagel, cut-sides down, and toast briefly.

Step 3/ 4

• 4 eggs
• 2 tbsp pesto
• salt
• pepper
• 1 tbsp butter

• bowl
• whisk

Crack eggs into a bowl, add pesto, whisk well, and season with salt and pepper. Add remaining butter to the pan. Once melted, pour eggs into the pan and let cook for approx. 3 min., or until the bottom of the omelette is set, then fold in half. Let cook for approx. 1 min. more.

Step 4/ 4

• 40 g arugula
• Parmesan cheese (for serving)

• peeler

To build the sandwich, add arugula to the base of the bagel, then shave Parmesan on top. Place the omelette on top of that, then fan out the sliced avocado over the eggs. Spread the lid of the bagel with the lemony cream cheese and place on top. Serve and enjoy!

Enjoy your meal!