Ingredients
4 slices of bacon
2 all bagels
1 middle avocado
Juice of 1/2 lemon
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 large eggs
1 beef tomato, sliced
1 cup of arugula
1 tablespoon of olive oil
Directions
Preheat the oven to 400 degrees F. Arrange the bacon in a large oven-proof pan and boil over medium heat until crispy, about 4 minutes per side. Transfer to a paper-fed plate. Remove all, but 2 teaspoon bacon dripping from the pan.
Reduce the heat to medium. Cut each bagel half crosswise. Toast the lower pieces in the Skillet Cut side down, until light golden brown, 3 to 4 minutes.
Meanwhile, mash together the avocado, lemon juice, red pepper flakes, 1/4 teaspoon salt and a few loops of pepper in a small bowl.
Remove the bagels from the pan and distribute the avocado mash evenly over the roasted sides. put aside. Place the 2 Top Bail pieces in the Skillet Cut side down. Rip 1 egg into each bagel hole and season with salt and pepper. The whites will walk above and below the bagels, which is fine – just make sure the yolks stay in the holes.
Cover the pan and cook until the whites become crispy and the soils of the bagels are roasted, 3 to 4 minutes. Transfer the pan into the oven and continue until the whites are completely set and the egg yolk is still running for about 5 minutes.
Meanwhile, layer each avocado bagel bottom with a slice of tomato, some rocket and 2 slices of bacon. Stir with the oil and sprinkle with salt and pepper. Top with the harvested bagel tops. Cut each sandwich in half.