Fried Egg Sandwiches With Toasted Mustard Seed Aïoli

Oxmoor House
4 servings (serving size: 1 bagel sandwich and 1 tablespoon aïoli)


+ Add To Shopping List
1 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons light butter
4 (2-ounce) bagels, split and toasted
8 thin tomato slices
1 6 large fresh spinach leaves


Prepare Toasted Mustard Seed Aïoli; set aside.

Combine egg substitute, salt, and pepper. Place a small skillet over medium heat until hot. Add 1 teaspoon butter to pan; pour 1/4 cup egg mixture in center of pan. Do not stir. Cook until almost set; turn egg, and cook 30 seconds. Remove from heat, and keep warm. Repeat with remaining butter and egg mixture.

Spread 1 tablespoon Toasted Mustard Seed Aïoli on bottom half of each bagel; add cooked egg, and top each evenly with tomato and spinach. Top with remaining bagel half.

Created date

March 2010

Nutritional Information

Calories 274
Fat 6.7 g
Satfat 1.9 g
Protein 15.7 g
Carbohydrate 38 g
Cholesterol 7 mg
Iron 4.7 mg
Sodium 756 mg
Caloriesfromfat 22 %
Fiber 2.9 g
Calcium 127 mg