Gluten Free Bagel Sandwich With Lemon Herb Ricotta And Poached Egg
- Two of The Greater Knead NY Style gluten free Tomato Basel Bagel
- 4 avocados, peeled and sliced
- 4 eggs
1 cups ricotta cheese (or dairy free alt)
- 1 tsp garlic, minced
- 2 tbsp extra virgin olive
- coarse salt, to taste
- Black pepper, to taste
- Chili flakes, to taste
- 1 tsp lemon zest
- 2 tsp lemon juice
- ¼ cup fresh herbs finely chopped OR 2 tbsp dried herbs or herb mix
For the Ricotta - Mix the ricotta with the other ingredients and taste to assess flavor. Adjust herbs, olive oil, seasoning to taste.
For the eggs - Place a 12-inch skillet over medium-high heat and add enough water to come about 2 inches up the side of the skillet. Add the vinegar and a teaspoon of salt and bring to a simmer. Crack each egg gently into a ramekin or similar small dish then transfer the egg very carefully into the simmering water in the skillet. Repeat until all four eggs are in. Turn off heat, cover the pan and set a timer for 5 minutes. Gently remove each egg with a slotted spoon and allow excess water to drip before transferring each egg to the sandwich or a paper towel lined plate.
The Greater Knead NY Style Bagel - Slice gluten free bagels in half horizontally and toast until golden.
Assemble – Spread the Ricotta cheese on the bagel slices. Top with avocado slices and poached egg. Sprinkle some coarse salt, crushed black pepper and a pinch of chili flakes on top. Enjoy it warm!