About the Recipe
This bagel sandwich comes together nicely once the sauces have been prepared. The flavors of this sandwich are tangy and refreshing. I originally bought the dill to make tzatziki for chicken shawarma wraps and when I had leftovers, I realized I could not only make more yogurt sauce but also dill pesto. The perfect vessel for these two spreads ended up being a bagel, where the acidity is cut by a fried egg and cucumber slices.
Ingredients
Everything Bagel (or bagel of choice)
1 Egg
6 slices of Cucumber
Homemade Dill Pesto:
Dill bunch
EVOO
Salt
5 TBSPs of Almonds or Walnuts
1 TBSP Lemon Zest
Squirt of Lemon Juice
Homemade Tzatziki:
4 oz Greek Yogurt
Grated cucumber
2 Sprigs of Dill
Lemon Juice
Salt
Preparation
Toast bagel
While the bagel is toasting, add butter to a small pan and fry an egg
Cut slices of cucumber
Once the bagel is toasted, spread tzatziki to one side, and pesto to another. Layer the cucumbers, and flip the fried egg onto the other half. Combine sides
Slice the bagel in half and enjoy!
For the Pesto:
Add all wet ingredients first to the blender, then add the dry ingredients
Blend on medium for 30 seconds, or until the sauce is smooth
Taste, and continue to add salt or lemon to bring flavor to the sauce
For the Tzatziki:
Add the Greek yogurt to a small bowl and incorporate the grated cucumber and lemon juice
Add the dill and salt gradually until the flavor mellows out and the sauce is tangy and fresh