Caprese Egg Bagel

I must be missing summer. This meal is absolutely delicious with tomatoes and basil fresh from the garden. Oh, to be outside, smelling tomato leaves and getting dirt packed under my fingernails. Unfortunately, that’s not going to happen in February in Minnesota… So, store bought produce will have to do. Caprese being absent from the menu all winter long would be ridiculous!


I’m sure you’ve noticed by now that while I love cooking from scratch, I thoroughly appreciate quick, healthy meals. This one fits the bill!

The following recipe is for 1-2 servings. It would be great served with a side of fresh fruit as an easy lunch!



2 tbsp butter
1 bagel
2 eggs
2-4 slices mozzarella cheese, depending upon the size of your block.
Tomatos, either a handful of cherry tomatoes or a few slices of a large tomato.
Red onion, two thin slices
Dark balsamic vinegar and olive oil for drizzling.
Salt, pepper, garlic powder and basil for seasoning.

** If you don’t want all the carbs of a bagel (they’re a weakness of mine…), you could layer everything in a low-carb tortilla wrap. I would suggest eating it with a fork and knife to avoid a frustrating mess!



Melt the butter in a large pan over medium heat. Slice the bagel in half and place face down in the pan. Add the two eggs to the pan.


Season the eggs with salt, pepper and garlic powder and cook to your preference. Add the cheese to the top of the eggs just before done so that it melts a little.

Remove the bagel halves from the pan. Place the eggs on top.


Add the sliced red onion and tomato…

Drizzle with the vinegar and oil…

Sprinkle on the basil…


Then eat with a fork and enjoy! Mmm mmm 🙂


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