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a closed sesame bagel sandwich cut in half, with thick green avocado slices under a pale coarsely grated hard-boiled egg filling speckled with yellow yolk and black pepper, without fried eggs or garnish
Rachel Kim

Avocado Egg Bagels

Grate the hard-boiled eggs coarsely and bind them with just enough yogurt and mustard to make a soft filling that stays where you spread it. Thick avocado slices underneath give you a separate buttery layer instead of turning the whole sandwich into one green mash, and a cooled toasted sesame bagel has enough grip to hold both without needing a pile of lettuce or a second spread.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 4 sesame bagels split
  • 1/4 cup plain Greek yogurt
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice divided
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 ripe avocados

Method
 

  1. Put eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover, remove from heat and stand for 11 minutes, then transfer to ice water for 5 minutes.
  2. Peel eggs and coarsely grate them into a bowl. Fold in yogurt, Dijon, 2 teaspoons lemon juice, salt and pepper without mashing the egg completely smooth.
  3. Toast only the cut faces of the sesame bagels under the broiler for 1 to 2 minutes and cool on a rack.
  4. Halve and pit avocados, scoop out the flesh and cut into thick slices. Toss gently with the remaining teaspoon lemon juice.
  5. Divide avocado slices among bagel bottoms and spoon the egg mixture over them in an even layer. Close with the tops and cut in half, then serve promptly or refrigerate until eating.