Makes 1 Serving
Macros: 468 cal, fat 15g, carbs 68g, fibre 1g, protein 14g
2 slices Turkey Bacon
1 1/2 tsps Whole Grain Mustard
1 Tbsp Pickle (chopped)
1/4 cup Arugula
113 g Gluten-Free Bagel (sliced in half, toasted)
Heat a skillet over medium heat. Cook the turkey bacon for five minutes each side or until cooked to your desired crispiness. Transfer to a towel-lined plate to absorb any excess oil.
In the same pan, crack the egg and cook until the whites are set and the yolk is cooked to your liking.
Spread mustard on the bottom bagel slice and top with the pickle, arugula, bacon, and egg. Close the bagel and enjoy!
Best enjoyed immediately. Refrigerate in an airtight container for up to one day.
No Mustard: Use mayonnaise instead.
No Bagel: Use bread, crackers, waffles, or toasted sweet potato slices instead.