Protein Packed Bagel


By Dane Feldman
Photo by Dane Feldman.

It’s time for Sunday Brunch here on Dish + Drink once again and this week I’ve been on a bit of a bagel binge. No matter how healthily I eat, I’m always craving a bagel and it’s often pretty difficult for me to resist. Because I know I’ll likely never truly be able to cut bagels out of my life, I’ve been working to find different ways to eat them without the guilt that immediately follows.

What you’ll need:
1 bagel
1 cup egg whites
2-3 slices smoked salmon
1 tsp feta cheese
2 tbsp plain nonfat Greek yogurt
½ ripe avocado

In a large pan, cook the egg whites on low heat. Chop the avocado and break up the smoked salmon. Add in the avocado and yogurt to the eggs. Then let it cook for another 2 minutes. Add the smoked salmon and top with feta.

While the eggs are cooking, slice the bagel in half and toast it to your liking. Carve out the bready part in the middle if you prefer a smaller quantity of carbohydrates. Then, add the eggs to the bagel and make it a sandwich.

What I like about this sandwich is that I still get to enjoy a bagel, but the salmon, the egg whites, and the yogurt add a substantial amount of protein, while the avocado contains filling and healthy fat. This sandwich has far more benefits for your body than a regular bagel with cream cheese (which has hardly any at all).

Now you don’t have to feel so bad about the three rounds of mimosas you usually throw back at Sunday brunch.