Most days I make a green smoothie for breakfast, but sometimes I just need a heartier breakfast. There was one piece of bacon leftover after my kids ate this morning, so I decided to put it to good use. I made an open faced bagel sandwich with half a mini toasted bagel topped with avocado slices, a piece of bacon, a slice of tomato and a poached egg. It was simple. It was perfect. It was delicious.
Combine 1 ½ inches of water and 1 teaspoon of white vinegar in a wide medium sized saucepan and bring to a simmer.
Break 1 egg into a small ramekin. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.
While the egg is cooking, toast half of a mini bagel; then place onto a plate. Place a few slices of avocado on the toasted bagel, then add the bacon, then the tomato slice, and finally top with the drained poached egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!