Egg and Kale Bagel Sandwich

A bagel sandwich with egg, cream cheese and vegetables.

  1. In bowl of food processor, combine cream cheese, oven-roasted tomato, sundried tomato and kosher salt to taste. Pulse for 30 seconds, or until smooth. Set aside.
  2. Cook shallot slices in 375°F deep fryer 15–30 seconds, or until crispy. Remove and drain.
  3. Heat oil in sauté pan over medium heat. Add kale and salt. Sauté 1 minute, or until kale is slightly soft.
  4. Spread tomato spread on each half of toasted bagel.
  5. Place heated egg patty on bottom half of bagel.
  6. Top with kale, then shallots. Add bagel top and serve.

  • For a heartier option, add bacon

  • Daypart suggestion: brunch or lunch

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